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Montchevre Plain goat cheese

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Common questions

Is Montchevre Plain goat cheese healthy?

Montchevre Plain goat cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Montchevre Plain goat cheese is made from cultured pasteurized goat's milk, salt, enzymes, cheese cultures, and vegetal rennet, which are all high-quality ingredients with minimal processing.

How processed is Montchevre Plain goat cheese?

Montchevre Plain goat cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Montchevre Plain goat cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Goat's 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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Montchevre Plain goat cheese

Montchevre
85 Excellent

Analysis updated August 2026 · How Scout scores

$39.00 · 2 pack · 10.5 oz · $39.00 / count
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Saputo
Category Cheese
Summary

Montchevre Plain goat cheese is made from cultured pasteurized goat's milk, salt, enzymes, cheese cultures, and vegetal rennet, which are all high-quality ingredients with minimal processing. The product is a traditional cheese with a clean label, free from artificial additives or seed oils, contributing to its high score. Despite being processed, the simplicity and quality of its ingredients allow it to reach the upper limit for its category.

Key ingredients 5

Cultured Pasteurized Goat's Milk
Good

Cultured pasteurized goat's milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat's milk is often easier to digest than cow's milk, making it a suitable alternative for some individuals.

Risks

Some individuals may have allergies or intolerances to goat's milk proteins.

Benefits

Provides essential nutrients such as calcium and vitamin D, and is a good source of easily digestible protein.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production and contributes to the overall taste profile. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and do not pose significant health risks. The specific type of enzymes used can vary, but they are generally safe for consumption.

See more about Enzymes →
Cheese Cultures
Neutral

Cheese cultures are beneficial bacteria used to develop flavor and texture in cheese. They are a natural part of the cheese-making process and contribute to the fermentation and maturation of the cheese. These cultures are generally considered safe and beneficial for gut health.

Benefits

May support gut health by contributing beneficial bacteria to the diet.

See more about Cheese Cultures →
Vegetal Rennet
Neutral

Vegetal rennet is a plant-based enzyme used to coagulate milk in cheese production. It is an alternative to animal-derived rennet and is suitable for vegetarians. This ingredient is essential for cheese-making and does not pose significant health risks.

Benefits

Provides a vegetarian-friendly option for cheese coagulation without compromising on quality.

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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