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Feta Ekologisk

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

Common questions

Is Feta Ekologisk healthy?

Feta Ekologisk scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese is made from pasteurized sheep and goat milk, which provides high-quality protein and essential nutrients.

How processed is Feta Ekologisk?

Feta Ekologisk is NOVA Group 3: Processed Foods.

Which ingredients drive Feta Ekologisk's score?

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

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Feta Ekologisk

Fontana
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This feta cheese is made from pasteurized sheep and goat milk, which provides high-quality protein and essential nutrients. The use of sea salt and minimal additives contributes to a clean ingredient profile. Despite being processed, the product maintains a high score due to its simple and wholesome ingredients.

Key ingredients 4

Pasteurized sheep and goat milk
Good

This ingredient provides a rich source of high-quality protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Sheep and goat milk offer a unique flavor profile and are often easier to digest than cow's milk.

Risks

Potential allergen for individuals with dairy sensitivities or lactose intolerance.

Benefits

Rich in protein, calcium, and beneficial fatty acids, supporting bone health and muscle maintenance.

Sea salt
Good

Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor without the additives found in refined table salt. The natural mineral content may offer additional health benefits compared to regular salt.

Risks

Excessive sodium intake can lead to high blood pressure and cardiovascular issues.

Benefits

Provides essential sodium and trace minerals, supporting electrolyte balance and overall health.

See more about Sea salt →
Lactic acid culture
Neutral

Lactic acid culture is used in cheese production to ferment lactose, contributing to flavor and texture. It is a natural component of cheese-making with no significant health concerns. The fermentation process can enhance digestibility and probiotic content.

Benefits

May improve gut health by supporting beneficial bacteria and enhancing nutrient absorption.

Vegetable rennet
Neutral

Vegetable rennet is used as a coagulant in cheese-making, providing an alternative to animal-derived rennet. It is a plant-based enzyme that facilitates curd formation. This ingredient is suitable for vegetarians and does not impact the nutritional profile of the cheese.

Benefits

Allows for cheese production without animal-derived enzymes, making it suitable for vegetarian diets.

Processing

Group 3 · Processed

Processed Foods

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