Shop Map Research Get the app
Akawi cheese

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

Common questions

Is Akawi cheese healthy?

Akawi cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Akawi cheese is made from buffalo's milk, lactic culture, rennet, and salt, which are traditional ingredients in cheese-making.

How processed is Akawi cheese?

Akawi cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Akawi cheese's score?

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

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

Akawi cheese

85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

Akawi cheese is made from buffalo's milk, lactic culture, rennet, and salt, which are traditional ingredients in cheese-making. The use of buffalo's milk provides a rich source of protein and essential nutrients, contributing to a creamy texture and enhanced flavor. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

Buffalo's milk
Good

Buffalo's milk is a rich source of high-quality protein and essential nutrients. It contains higher fat content compared to cow's milk, which can enhance flavor and texture. The milk is often used in traditional cheese-making, providing a creamy consistency.

Risks

Potential lactose intolerance or milk allergy concerns for sensitive individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial fats that can improve the taste and nutritional profile of cheese.

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for cheese coagulation, contributing to the texture and firmness of the final product.

See more about Rennet →
Lactic culture
Neutral

Lactic culture is used in cheese-making to ferment lactose into lactic acid, aiding in flavor development. It is a standard component in cheese production, contributing to the texture and taste. The cultures are generally considered safe and beneficial for fermentation.

Benefits

Helps in the fermentation process, enhancing flavor and potentially providing probiotic benefits.

See more about Lactic culture →
Salt
Neutral

Salt is used in cheese-making for flavor enhancement and preservation. It helps control microbial growth and influences the texture of the cheese. While necessary in moderation, excessive salt intake can be a health concern.

Risks

Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese