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Norsk Gräddost

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Common questions

Is Norsk Gräddost healthy?

Norsk Gräddost scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Norsk Gräddost is a processed cheese made from pasteurized milk and cream, cultures, salt, and microbial rennet.

How processed is Norsk Gräddost?

Norsk Gräddost is NOVA Group 3: Processed Foods.

Which ingredients drive Norsk Gräddost's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk and cream 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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Norsk Gräddost

TINE
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

Norsk Gräddost is a processed cheese made from pasteurized milk and cream, cultures, salt, and microbial rennet. The ingredient list is clean and free from artificial additives, dyes, or seed oils, which contributes positively to its score. Despite being processed, the use of high-quality dairy ingredients and minimal additives allows it to achieve a high rating within its category.

Key ingredients 4

Pasteurized milk and cream
Good

Pasteurized milk and cream are primary sources of high-quality protein and essential nutrients like calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. These ingredients are foundational in cheese production, providing a rich source of vitamins and minerals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as vitamin D and B12.

See more about Pasteurized milk and cream →
Starter culture
Neutral

Starter cultures are used in cheese making to initiate fermentation, contributing to flavor and texture development. They are generally considered safe and beneficial for the fermentation process. These cultures help in developing the characteristic taste and consistency of cheese.

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese production.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling microbial growth and moisture content. While essential in moderation, excessive salt intake can lead to health issues.

Risks

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

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its taste and shelf life.

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Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese production, offering an alternative to animal-derived rennet. It is suitable for vegetarians and is widely used in cheese making. This ingredient is effective in curdling milk to form cheese.

Benefits

Provides a vegetarian-friendly option for cheese coagulation, maintaining the traditional cheese-making process.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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