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Kashkaval

Common questions

Is Kashkaval healthy?

Kashkaval scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Kashkaval is a processed cheese made from pasteurized sheep's milk, salt, bacterial cultures, and microbial enzymes.

How processed is Kashkaval?

Kashkaval is NOVA Group 3: Processed Foods.

Which ingredients drive Kashkaval's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's 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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Kashkaval

Baraka
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

Kashkaval is a processed cheese made from pasteurized sheep's milk, salt, bacterial cultures, and microbial enzymes. The ingredients are clean and traditional, with no harmful additives or seed oils, which supports a high score within its category. However, due to its processing level, the score is capped, despite its high-quality ingredients and nutritional benefits.

Key ingredients 4

Pasteurized sheep's milk
Good

Pasteurized sheep's milk is a high-quality source of protein and essential nutrients. It contains beneficial fats and vitamins like B12 and calcium, which are important for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value.

Risks

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

Benefits

Rich in protein and essential nutrients such as calcium and vitamin B12, supporting bone health and metabolic functions.

See more about Pasteurized sheep's milk →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing taste and aiding in the fermentation process. However, excessive consumption of salt can lead to health issues such as hypertension.

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 production.

See more about Salt →
Bacterial cultures
Neutral

Bacterial cultures are essential for the fermentation process in cheese making. They help develop the flavor and texture of the cheese. These cultures are generally safe and beneficial for gut health.

Benefits

Contribute to the development of flavor and texture in cheese and may support gut health.

See more about Bacterial cultures →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet and are suitable for vegetarian cheese products. These enzymes are generally considered safe and effective in cheese making.

Benefits

Facilitate the cheese-making process and are suitable for vegetarian diets.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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