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Fresh Curds

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

Common questions

Is Fresh Curds healthy?

Fresh Curds scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Fresh curds are made from whole milk, rennet, calcium chloride, and mesophilic culture, which are traditional ingredients in cheese-making.

How processed is Fresh Curds?

Fresh Curds is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh Curds' score?

In Scout's ingredient-by-ingredient analysis, Whole 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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Fresh Curds

85 Excellent

Analysis updated August 2026 · How Scout scores

$69.95 · 8 pack · $1.09 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

Fresh curds are made from whole milk, rennet, calcium chloride, and mesophilic culture, which are traditional ingredients in cheese-making. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The use of whole milk provides essential nutrients, contributing to a favorable score within the processing cap.

Key ingredients 5

Whole milk
Good

Whole milk is a rich source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed, retaining its natural nutritional profile. Grass-fed or organic options may offer additional health benefits.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides essential nutrients such as calcium, vitamin D, and high-quality protein, supporting bone health and muscle function.

See more about Whole milk →
Liquid rennet
Neutral

Liquid rennet is used to coagulate milk, essential in cheese-making. It is derived from animal or microbial sources and is generally considered safe. The quality of rennet can vary based on its source and processing.

Benefits

Facilitates the cheese-making process by coagulating milk, essential for curd formation.

Water
Neutral

Water is used as a solvent and diluent in food processing. It is essential for dissolving and distributing other ingredients. The quality of water can affect the final product, but it is generally neutral in terms of health impact.

Benefits

Acts as a solvent and diluent, essential for processing and mixing ingredients.

See more about Water →
Calcium chloride crystals
Neutral

Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common food additive and is generally recognized as safe. The use of calcium chloride can enhance the texture of cheese.

Risks

Excessive consumption may lead to hypercalcemia, but typical usage levels in cheese-making are safe.

Benefits

Improves curd firmness and texture in cheese-making, enhancing the quality of the final product.

Mesophilic culture
Neutral

Mesophilic culture is used in cheese-making to develop flavor and texture. It consists of beneficial bacteria that ferment lactose into lactic acid. The quality of the culture can affect the flavor profile of the cheese.

Benefits

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

Processing

Group 3 · Processed

Processed Foods

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