Shop Map Research Get the app
Queso oaxaca

Common questions

Is Queso oaxaca healthy?

Queso oaxaca scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This queso oaxaca is made from whole pasteurized cow milk, salt, rennet, and cheese cultures, which are traditional ingredients in cheese production.

How processed is Queso oaxaca?

Queso oaxaca is NOVA Group 3: Processed Foods.

Which ingredients drive Queso oaxaca's score?

In Scout's ingredient-by-ingredient analysis, Whole Pasteurized Grade A Cow 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

Queso oaxaca

85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This queso oaxaca is made from whole pasteurized cow milk, salt, rennet, and cheese cultures, which are traditional ingredients in cheese production. The product is processed but maintains a clean ingredient list without any artificial additives or seed oils, contributing to its favorable rating. Its high protein content and minimal sugar further enhance its nutritional profile, making it a healthier choice within its category.

Key ingredients 4

Whole Pasteurized Grade A Cow Milk
Good

Whole pasteurized cow milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple ingredient in cheese production, providing a rich and creamy texture.

Risks

Potential risks include lactose intolerance for some individuals and possible allergic reactions to milk proteins.

Benefits

Provides essential nutrients such as calcium, protein, and vitamin D, which are important for bone health and overall nutrition.

Rennet
Good

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

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese texture.

See more about Rennet →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing necessary 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

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Cheese Cultures
Neutral

Cheese cultures are beneficial bacteria used to develop flavor and texture in cheese. They play a crucial role in the fermentation process, enhancing the cheese's taste profile. These cultures are essential for the development of specific cheese characteristics.

Benefits

Contribute to the development of flavor and texture in cheese, enhancing its sensory qualities.

See more about Cheese Cultures →

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