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Talavera Cotija Artisan Mexican Cheese

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Common questions

Is Talavera Cotija Artisan Mexican Cheese healthy?

Talavera Cotija Artisan Mexican Cheese scores 85/100 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 high-quality ingredients including Grade A pasteurized milk, salt, cheese cultures, and enzymes, which are typical for traditional cheese-making.

How processed is Talavera Cotija Artisan Mexican Cheese?

Talavera Cotija Artisan Mexican Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Talavera Cotija Artisan Mexican Cheese's score?

In Scout's ingredient-by-ingredient analysis, Grade A pasteurized 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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Talavera Cotija Artisan Mexican Cheese

Nuestro Queso
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from high-quality ingredients including Grade A pasteurized milk, salt, cheese cultures, and enzymes, which are typical for traditional cheese-making. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, despite the processing level cap.

Key ingredients 4

Grade A pasteurized milk
Good

Grade A pasteurized 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 fundamental ingredient in cheese, providing a rich and creamy texture.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.

Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They consist of beneficial bacteria that help in the cheese maturation process. These cultures are standard in cheese production and are generally considered safe.

Benefits

Aid in the fermentation process, enhancing flavor and texture of the cheese.

See more about Cheese cultures →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for developing the cheese's texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation, essential for texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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