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Crumbled feta cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Crumbled feta cheese healthy?

Crumbled feta cheese scores 71/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This crumbled feta cheese is a processed product with a relatively simple ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes.

How processed is Crumbled feta cheese?

Crumbled feta cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Crumbled feta cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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Crumbled feta cheese

71 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This crumbled feta cheese is a processed product with a relatively simple ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes. However, it contains cellulose as an anti-caking agent, which is an additive not found in traditional cheese. While the cheese cultures are beneficial, the presence of cellulose and the processing level limit its score.

Key ingredients 5

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are a natural part of traditional cheesemaking.

Benefits

May support gut health by contributing beneficial bacteria to the digestive system.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese production, but excessive consumption can lead to health issues. In moderation, it is a standard component of cheese.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from animal or microbial sources, they are a standard part of cheesemaking.

Benefits

Essential for the cheese-making process, aiding in coagulation and flavor development.

See more about Enzymes →
Cellulose
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Risks

May cause digestive discomfort in sensitive individuals when consumed in large amounts.

Benefits

Prevents caking and clumping in packaged cheese products.

See more about Cellulose →

Processing

Group 3 · Processed

Processed Foods

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