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KEISARINNA THE EMPRESS CHEESE

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Common questions

Is KEISARINNA THE EMPRESS CHEESE healthy?

KEISARINNA THE EMPRESS CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is KEISARINNA THE EMPRESS CHEESE?

KEISARINNA THE EMPRESS CHEESE is NOVA Group 3: Processed Foods.

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KEISARINNA THE EMPRESS CHEESE

Finlandia
85 Excellent

Analysis updated August 2026 · How Scout scores

$45.99
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 3

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a common practice in cheese making, balancing safety and quality.

Benefits

Provides essential nutrients such as calcium and protein, contributing to bone health and muscle maintenance.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for cheese production, it does not offer additional nutritional benefits.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for texture and flavor development. Enzymes are a natural part of the cheese-making process.

Benefits

Facilitate the cheese-making process, contributing to the development of flavor and texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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