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CHEDDAR GOAT MILK CHEESE

Common questions

Is CHEDDAR GOAT MILK CHEESE healthy?

CHEDDAR GOAT MILK 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 cheddar goat milk cheese is made from whole pasteurized goat milk, salt, cheese culture, and enzymes, which are all high-quality ingredients with minimal processing.

How processed is CHEDDAR GOAT MILK CHEESE?

CHEDDAR GOAT MILK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CHEDDAR GOAT MILK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Whole pasteurized goat milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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CHEDDAR GOAT MILK CHEESE

LACLARE CREAMERY
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by LACLARE FAMILY CREAMERY
Category Cheese
Summary

This cheddar goat milk cheese is made from whole pasteurized goat milk, salt, cheese culture, and enzymes, which are all high-quality ingredients with minimal processing. The use of goat milk provides a good source of protein and essential nutrients, and the simple ingredient list reflects a traditional cheesemaking process. Despite being processed, the absence of harmful additives and the clean label allow it to score well within its category.

Key ingredients 4

Whole pasteurized goat milk
Good

Whole pasteurized goat milk is a high-quality source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat milk is often easier to digest than cow milk and contains beneficial fatty acids.

Risks

Some individuals may have allergies or intolerances to goat milk proteins.

Benefits

Rich in protein, calcium, and medium-chain fatty acids that support bone health and may improve digestion.

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Cheese culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese-making, providing necessary sodium content. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular risk.

Benefits

Provides essential sodium needed for various bodily functions, including nerve transmission and muscle contraction.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk and form curds. They are crucial for the cheese-making process and are typically derived from animal or microbial sources. Enzymes are generally safe and do not pose health risks.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk and development of cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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