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Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz.

Common questions

Is Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz. healthy?

Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz. 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 fresco is made from simple, traditional ingredients: pasteurized milk, salt, enzymes, and rennet.

How processed is Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz.?

Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz. is NOVA Group 3: Processed Foods.

Which ingredients drive Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz.'s score?

In Scout's ingredient-by-ingredient analysis, Pasteurized grade a 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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Nuesto Queso Fresco- Mexican Crumbling Cheese, 10 Oz.

Nuestro Queso
85 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 queso fresco is made from simple, traditional ingredients: pasteurized milk, salt, enzymes, and rennet. It is a processed cheese but maintains a clean label with no artificial additives or seed oils, which supports a higher score within its category. The product's processing level limits its maximum score, but its straightforward ingredient list and nutritional profile are positive factors.

Key ingredients 4

Pasteurized grade a milk
Good

Pasteurized grade A milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. It provides essential nutrients that support bone health and muscle function.

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 →
Rennet
Good

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

Benefits

Facilitates the cheese-making process by coagulating milk, essential for texture and consistency.

See more about Rennet →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the development of texture and flavor in cheese. Typically derived from microbial or animal sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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