Mt Vikos Sheep And Goat's Milk Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized sheep and goat's milk, sea salt, bacterial culture, and microbial rennet, which are all high-quality ingredients with minimal processing. The use of natural ingredients and the absence of harmful additives contribute positively to its score. However, as a processed food, it is subject to a processing score cap, limiting its maximum potential rating despite its clean ingredient list.
Key ingredients 4
Pasteurized sheep and goat's milkGood
Sheep and goat's milk provide a rich source of high-quality protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. These milks are often easier to digest than cow's milk for some individuals.
Risks
Potential allergen for those with dairy sensitivities or lactose intolerance.
Benefits
Rich in protein, calcium, and vitamins, supporting bone health and muscle function. Easier to digest for some people compared to cow's milk.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor without excessive processing. It is less refined than table salt, retaining beneficial minerals. Used in moderation, it contributes to electrolyte balance.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, supporting hydration and nerve function.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They are a natural part of the cheesemaking process. While they do not provide direct nutritional benefits, they are crucial for product quality.
Benefits
Facilitates fermentation, enhancing flavor and texture in cheese.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk in cheese production, providing an alternative to animal-derived rennet. It is suitable for vegetarians and does not affect the nutritional profile of the cheese. This ingredient is essential for the cheesemaking process.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Processing
Processed Foods
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