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Whole milk cheese

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

Common questions

Is Whole milk cheese healthy?

Whole milk cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized Grade A milk and vinegar, which are simple and high-quality ingredients.

How processed is Whole milk cheese?

Whole milk cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Whole milk cheese's score?

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

Gopi
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

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

This cheese is made from pasteurized Grade A milk and vinegar, which are simple and high-quality ingredients. The minimal ingredient list and lack of additives contribute positively to its score. However, as a processed food, its score is capped due to its processing level, despite the clean label.

Key ingredients 2

Pasteurized Grade A Milk
Good

Pasteurized Grade A Milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a primary ingredient in cheese, providing a rich source of nutrients.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized Grade A Milk →
Vinegar
Neutral

Vinegar is used as an acidifying agent in cheese production, aiding in curd formation. It is a natural ingredient with minimal processing involved. While it contributes to the cheese-making process, it does not significantly impact the nutritional profile of the final product.

Benefits

Aids in the cheese-making process by helping to form curds. Provides a natural method of acidification without adding artificial substances.

See more about Vinegar →

Processing

Group 3 · Processed

Processed Foods

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