La Bonne Vie Goat Milk Cheese

Common questions

Is La Bonne Vie Goat Milk Cheese healthy?

La Bonne Vie 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 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 La Bonne Vie Goat Milk Cheese?

La Bonne Vie Goat Milk Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive La Bonne Vie 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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La Bonne Vie Goat Milk Cheese

La Bonne Vie
85 Excellent

Analysis updated August 2026 · How Scout scores

$5.99 · 4 oz · $1.50 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This 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 classified as processed, the absence of harmful additives and the clean label contribute to a favorable rating.

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 retaining nutritional value. Goat milk is often easier to digest than cow's milk due to its unique protein structure.

Risks

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

Benefits

Rich in calcium, vitamin D, and medium-chain fatty acids that support bone health and energy metabolism.

Cheese culture
Good

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

Benefits

Facilitates the fermentation process, contributing to the cheese's flavor and texture.

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Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production and helps in the fermentation process. While necessary for flavor, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for the cheese-making process and contributes to the overall flavor profile.

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Enzymes
Neutral

Enzymes are used to coagulate milk, forming curds in cheese production. They are essential for transforming milk into cheese. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Critical for the cheese-making process, enabling milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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