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Quesos La Ricura Queso duro viejo

Common questions

Is Quesos La Ricura Queso duro viejo healthy?

Quesos La Ricura Queso duro viejo scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from raw milk, lactic culture, salt, and rennet, which are traditional and minimal ingredients for cheese production.

How processed is Quesos La Ricura Queso duro viejo?

Quesos La Ricura Queso duro viejo is NOVA Group 3: Processed Foods.

Which ingredients drive Quesos La Ricura Queso duro viejo's score?

In Scout's ingredient-by-ingredient analysis, Raw milk, Rennet 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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Quesos La Ricura Queso duro viejo

Quesos La Ricura
88 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from raw milk, lactic culture, salt, and rennet, which are traditional and minimal ingredients for cheese production. The use of raw milk enhances its nutritional profile by retaining beneficial enzymes and probiotics. Despite being classified as processed, the clean ingredient list and traditional cheese-making process contribute to a high score.

Key ingredients 4

Raw milk
Good

Raw milk is a nutrient-rich ingredient providing essential vitamins and minerals. It is less processed than pasteurized milk, retaining more beneficial enzymes and probiotics. The use of raw milk in cheese can enhance flavor and nutritional profile.

Risks

Consumption of raw milk carries a risk of bacterial contamination, which can lead to foodborne illnesses if not properly handled.

Benefits

Rich in calcium, vitamin D, and beneficial bacteria that support gut health and bone strength.

Rennet
Good

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

Benefits

Essential for the cheese-making process, contributing to the texture and firmness of the final product.

See more about Rennet →
Lactic culture
Neutral

Lactic culture is used in cheese production to ferment lactose into lactic acid, aiding in flavor and texture development. It is a standard component in cheese-making and does not pose significant health concerns. The presence of lactic culture can enhance the probiotic content of the cheese.

Benefits

May contribute to the development of beneficial probiotics that support digestive health.

See more about Lactic culture →
Salt
Neutral

Salt is used in cheese-making for flavor enhancement and preservation. It is a necessary component in cheese but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular risk.

Benefits

Essential for flavor and acts as a preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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