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Talavera Oaxaca Cheese

Common questions

Is Talavera Oaxaca Cheese healthy?

Talavera Oaxaca Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Talavera Oaxaca Cheese is made from pasteurized whole milk, lactic acid, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Talavera Oaxaca Cheese?

Talavera Oaxaca Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Talavera Oaxaca Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Whole 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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Talavera Oaxaca Cheese

Talavera
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Native Trails
Category Cheese
Summary

Talavera Oaxaca Cheese is made from pasteurized whole milk, lactic acid, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean label with no artificial additives or seed oils, contributing to its favorable rating. The use of whole milk provides essential nutrients like calcium and protein, supporting its position as a healthier cheese option within its category.

Key ingredients 4

Pasteurized Whole Milk
Good

Pasteurized whole milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin D and B12.

See more about Pasteurized Whole Milk →
Lactic Acid
Neutral

Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and contributes to the tangy taste of cheese. It is generally recognized as safe and does not pose significant health concerns.

Benefits

Contributes to the development of flavor and texture in cheese. Supports the fermentation process, enhancing the overall quality of the product.

See more about Lactic Acid →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, helping to control moisture and bacterial growth. While necessary for flavor, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk and develop texture. They are essential for transforming milk into cheese and are typically derived from animal or microbial sources. Enzymes are a standard component in cheese production and do not pose significant health risks.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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