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BLUE CHEESE

Common questions

Is BLUE CHEESE healthy?

BLUE 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 blue cheese is made from whole milk, salt, cheese culture, rennet, and penicillium roquefortii, which are traditional ingredients for cheese production.

How processed is BLUE CHEESE?

BLUE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive BLUE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Whole milk, Cheese culture, 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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BLUE CHEESE

Statesboro
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by STATESBORO
Category Cheese
Summary

This blue cheese is made from whole milk, salt, cheese culture, rennet, and penicillium roquefortii, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any artificial additives or preservatives. Its high-quality ingredients and traditional cheesemaking process allow it to score well within its category, despite the processing level cap.

Key ingredients 5

Whole milk
Good

Whole milk is a primary source of calcium and vitamin D, essential for bone health. It provides a complete protein profile and healthy fats. The quality of milk can vary based on the diet of the cows, with grass-fed options offering more omega-3 fatty acids.

Risks

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

Benefits

Rich in calcium and vitamin D, supporting bone health and providing essential nutrients.

See more about Whole milk →
Cheese culture
Good

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

Benefits

Crucial for developing the flavor and texture of cheese through fermentation.

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Rennet
Good

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

Benefits

Essential for coagulating milk and forming curds in cheese production.

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Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese production.

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Select penicillium roquefortii
Neutral

Penicillium roquefortii is a mold used in blue cheese to develop its characteristic flavor and texture. It is safe for consumption and contributes to the unique taste profile of blue cheese. The mold is carefully controlled during production to ensure safety and quality.

Benefits

Contributes to the unique flavor and texture of blue cheese.

Processing

Group 3 · Processed

Processed Foods

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