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ORIGNAL BLUE CHEESE

Common questions

Is ORIGNAL BLUE CHEESE healthy?

ORIGNAL 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 cultured raw cow's milk, salt, enzymes, and penicillium roqueforti, which are traditional and high-quality ingredients.

How processed is ORIGNAL BLUE CHEESE?

ORIGNAL BLUE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive ORIGNAL BLUE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured raw cow'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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ORIGNAL BLUE CHEESE

Point Reyes Farmstead Cheese Co
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Point Reyes Farmstead Cheese Co.
Category Cheese
Summary

This blue cheese is made from cultured raw cow's milk, salt, enzymes, and penicillium roqueforti, which are traditional and high-quality ingredients. The use of raw milk enhances its nutritional profile by retaining more nutrients and beneficial bacteria. Despite being classified as processed, the clean ingredient list and traditional cheesemaking process contribute to a high score within its category.

Key ingredients 4

Cultured raw cow's milk
Good

Cultured raw cow's milk is a high-quality source of protein and beneficial bacteria. The raw form retains more nutrients and enzymes compared to pasteurized milk. It supports gut health through probiotics.

Risks

Potential risks include the presence of harmful bacteria if not properly handled.

Benefits

Rich in protein and probiotics, which can aid in digestion and improve gut health.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and bacterial growth. While necessary, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Essential for flavor and preservation in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in milk coagulation. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →
Penicillium roqueforti
Neutral

Penicillium roqueforti is a mold used in blue cheese production to develop flavor and texture. It is safe for consumption and contributes to the characteristic taste of blue cheese. Its use is traditional in cheese-making.

Benefits

Contributes to the unique flavor and texture of blue cheese.

Processing

Group 3 · Processed

Processed Foods

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