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Feta

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Feta healthy?

Feta scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This feta cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese-making.

How processed is Feta?

Feta is NOVA Group 3: Processed Foods.

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Feta

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This feta cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its simple ingredient list and traditional preparation method contribute to a high score within the processed food category.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and bacterial growth in cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, helping to maintain the cheese's texture and safety.

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They consist of beneficial bacteria that help in the cheese maturation process. These cultures are standard in cheese production and are generally considered safe.

Benefits

Contribute to the development of flavor and texture in cheese, and may offer probiotic benefits.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and can be derived from animal or microbial sources. Enzymes are a standard component in cheese production, aiding in texture and flavor development.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation, which is essential for cheese formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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