Dodoni Halloumi cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
Dodoni Halloumi cheese is made from a blend of cow's, goat's, and sheep's milk, which are all nutrient-rich and provide a good source of protein and calcium. The ingredient list is clean, with only milk, salt, mint, and rennet, indicating minimal additives. Despite being processed, the absence of harmful ingredients and the use of traditional cheesemaking methods support a high score within its category.
Key ingredients 6
Pasteurized Cow's MilkGood
Cow's milk is a rich source of calcium and protein, essential for bone health and muscle maintenance. Pasteurization ensures the milk is free from harmful bacteria, making it safe for consumption. It provides a complete amino acid profile, beneficial for overall health.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Provides essential nutrients like calcium and vitamin D, supporting bone health and growth.
Goat's MilkGood
Goat's milk is easier to digest than cow's milk due to its smaller fat globules and different protein structure. It contains beneficial fatty acids and is a good source of calcium and vitamin A. Goat's milk is often recommended for those with cow's milk sensitivities.
Risks
Potential allergen for those with dairy allergies, though less common than cow's milk allergies.
Benefits
Rich in calcium and vitamin A, supporting bone health and immune function.
Sheep's MilkGood
Sheep's milk is nutrient-dense, providing higher levels of protein, calcium, and vitamins compared to cow's and goat's milk. It is rich in beneficial fats and has a creamy texture. Sheep's milk is often well-tolerated by those with cow's milk sensitivities.
Risks
May cause allergic reactions in individuals sensitive to dairy proteins.
Benefits
High in protein and calcium, promoting strong bones and muscle health.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Crucial for cheese production, enabling milk coagulation and curd formation.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and enhances the taste of the cheese. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese, but should be consumed in moderation.
MintNeutral
Mint is used for its aromatic properties and flavor enhancement in cheese. It provides a fresh taste and can aid in digestion. The amount used in cheese is typically small and primarily for flavor.
Benefits
Adds flavor and may aid digestion, though benefits are minimal in small quantities used.
Processing
Processed Foods
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