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THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE

Common questions

Is THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE healthy?

THE KRYSSOS CO., TRADITIONAL STYLE FETA 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 traditional style feta cheese is made with a simple and clean ingredient list consisting of pasteurized cow's milk, salt, cheese culture, and enzymes.

How processed is THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE?

THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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THE KRYSSOS CO., TRADITIONAL STYLE FETA CHEESE

The Kryssos Co
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Russell McCall's Inc.
Category Cheese
Summary

This traditional style feta cheese is made with a simple and clean ingredient list consisting of pasteurized cow's milk, salt, cheese culture, and enzymes. The minimal processing and absence of harmful additives contribute positively to its score. However, as a processed food, its score is capped to reflect its processing level, despite the high quality of its ingredients.

Key ingredients 4

Cheese culture
Good

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

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese culture →
Pasteurized cow's milk
Neutral

Pasteurized cow's milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in many dairy products.

Risks

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

Benefits

Provides a source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized cow's milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It helps control the fermentation process and enhances taste. However, excessive salt intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the cheese-making process and can be derived from animal, microbial, or plant sources. The type of enzyme used can influence the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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