Kourellas Organic Barrel Feta
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This feta cheese is made from high-quality organic sheep's and goat's milk, which are both excellent sources of protein and essential nutrients. The ingredient list is clean and minimal, consisting only of milk, sea salt, rennet, and lactic acid culture, which are traditional components of cheese-making. Despite being processed, the absence of harmful additives and the use of organic ingredients contribute to a favorable rating.
Key ingredients 5
Pasteurized organic sheep's milkVery Good
Organic sheep's milk is a high-quality source of protein and essential nutrients. It is rich in vitamins and minerals, including calcium and vitamin B12, which are important for bone health. The organic certification ensures it is free from synthetic pesticides and antibiotics.
Benefits
Provides high-quality protein and essential nutrients like calcium and vitamin B12, supporting bone health and overall nutrition.
Organic goat's milkVery Good
Organic goat's milk is a nutritious source of protein and essential fatty acids. It is easier to digest than cow's milk for some individuals due to its different protein structure. The organic certification ensures it is free from synthetic pesticides and antibiotics.
Benefits
Rich in protein and essential fatty acids, and may be easier to digest for some individuals compared to cow's milk.
Natural sea saltGood
Natural sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and provides essential electrolytes. Unlike refined salt, it retains beneficial minerals.
Risks
Excessive consumption of sodium can lead to high blood pressure and other cardiovascular issues.
Benefits
Provides essential electrolytes and trace minerals, supporting hydration and nerve function.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the cheese-making process, allowing milk to coagulate and form cheese.
Lactic acid cultureNeutral
Lactic acid culture is used in cheese production to ferment lactose into lactic acid, aiding in flavor development. It is a standard ingredient in cheese-making and contributes to the texture and taste of the cheese. The cultures used are generally considered safe and beneficial for fermentation.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Processing
Processed Foods
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