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Norvegia Original

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Common questions

Is Norvegia Original healthy?

Norvegia Original scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Norvegia Original is a processed cheese with a simple ingredient list consisting of pasteurized milk, cultures, salt, and microbial rennet.

How processed is Norvegia Original?

Norvegia Original is NOVA Group 3: Processed Foods.

Which ingredients drive Norvegia Original's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Norvegia Original

TINE
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by TINE SA
Category Cheese
Summary

Norvegia Original is a processed cheese with a simple ingredient list consisting of pasteurized milk, cultures, salt, and microbial rennet. The use of pasteurized milk provides essential nutrients like calcium and protein, while the absence of harmful additives or seed oils supports a higher score. Despite being processed, the clean label and traditional cheese-making process contribute positively to its rating.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple in cheese production, providing a rich base for flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.

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Starter culture
Neutral

Starter cultures are used in cheese making to initiate the fermentation process, contributing to flavor and texture development. They are generally considered safe and beneficial for creating a variety of cheese types. The specific strains used can influence the final product's taste and nutritional profile.

Benefits

Facilitates fermentation, enhancing flavor and texture in cheese. May contribute beneficial probiotics depending on the strains used.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese. Provides essential sodium for maintaining fluid balance and nerve function.

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Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese production, derived from microbial sources. It is a vegetarian alternative to animal rennet and is widely used in cheese making. It does not significantly alter the nutritional profile of the cheese.

Benefits

Provides a vegetarian-friendly option for cheese coagulation. Essential for the cheese-making process, contributing to texture and consistency.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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