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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 label with no artificial additives or seed oils, which supports a higher score within its category. The presence of beneficial ingredients like whole milk contributes to its nutritional value, although the processing level limits the maximum score.

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

Whole milk contains saturated fats, which may contribute to heart disease if consumed in excess.

Benefits

Rich in calcium and vitamin D, supporting bone health. Provides essential amino acids and healthy fats for overall nutrition.

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Cheese culture
Good

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

Benefits

Contributes to the fermentation process, enhancing flavor and texture. May provide probiotics that support digestive health.

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Rennet
Good

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

Benefits

Essential for cheese production, enabling milk coagulation. Microbial rennet offers a vegetarian-friendly option.

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Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a refined ingredient without additional trace minerals. Excessive consumption of salt can lead to high blood pressure.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Essential for flavor and preservation in cheese production. Provides sodium, an essential electrolyte for bodily functions.

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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. The mold also aids in the ripening process of the cheese.

Benefits

Enhances the flavor and texture of blue cheese. Plays a crucial role in the ripening process, contributing to the cheese's distinct characteristics.

Processing

Group 3 · Processed

Processed Foods

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