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Goat cheese spread original

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

Common questions

Is Goat cheese spread original healthy?

Goat cheese spread original scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This goat cheese spread is made from pasteurized goat milk, culture, enzymes, and salt, which are simple and high-quality ingredients.

How processed is Goat cheese spread original?

Goat cheese spread original is NOVA Group 3: Processed Foods.

Which ingredients drive Goat cheese spread original's score?

In Scout's ingredient-by-ingredient analysis, Pasturized goat 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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Goat cheese spread original

78 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This goat cheese spread is made from pasteurized goat milk, culture, enzymes, and salt, which are simple and high-quality ingredients. The product is processed, but it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The use of goat milk provides a good source of protein and essential nutrients, contributing positively to its rating.

Key ingredients 4

Pasturized goat milk
Good

Pasturized goat milk is a high-quality source of protein and essential nutrients. It is easier to digest for some people compared to cow's milk due to its different protein structure. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Some individuals may be allergic to goat milk proteins.

Benefits

Provides essential nutrients such as calcium and vitamin D, and may be easier to digest for those with lactose intolerance.

Culture
Neutral

Culture is used in cheese making to ferment the milk, contributing to flavor and texture. It is a standard ingredient in cheese production and does not pose significant health concerns. The specific strains used can vary, affecting the final product's characteristics.

Benefits

Contributes to the development of flavor and texture in cheese.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in cheese and helps to control moisture and bacterial growth. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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