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Feta

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Feta healthy?

Feta scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese is made from sheep and goat milk, which are both high-quality sources of protein and essential nutrients.

How processed is Feta?

Feta is NOVA Group 3: Processed Foods.

Which ingredients drive Feta's score?

In Scout's ingredient-by-ingredient analysis, Sheep milk, Goat milk 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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Feta

Albert Heijn
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Ahold Delhaize
Category Cheese
Summary

This feta cheese is made from sheep and goat milk, which are both high-quality sources of protein and essential nutrients. The ingredient list is clean and traditional, consisting only of milk, salt, cultures, and vegetarian rennet, which aligns with artisanal cheese-making practices. Despite being processed, the absence of harmful additives and the use of beneficial ingredients contribute positively to its rating.

Key ingredients 5

Sheep milk
Good

Sheep milk is a rich source of high-quality protein and essential nutrients. It contains more calcium and vitamins A, B, and E compared to cow's milk. The milk is often used in traditional cheese-making, providing a distinct flavor and nutritional profile.

Risks

Potential allergen for individuals with dairy sensitivities or lactose intolerance.

Benefits

Rich in protein and essential vitamins, supporting bone health and immune function.

Goat milk
Good

Goat milk is known for its digestibility and nutritional benefits, including high levels of calcium and medium-chain fatty acids. It is often easier to digest than cow's milk due to its smaller fat globules and different protein structure. This milk is commonly used in artisanal cheese production.

Risks

May cause allergic reactions in individuals sensitive to dairy proteins.

Benefits

Easier to digest than cow's milk and provides essential nutrients like calcium and healthy fats.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese production. It helps in controlling the fermentation process and adds to the overall taste profile. While necessary in cheese-making, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making.

See more about Salt →
Starter culture
Neutral

Starter cultures are used to initiate the fermentation process in cheese production. They help develop the texture and flavor of the cheese. These cultures are generally considered safe and beneficial for the fermentation process.

Benefits

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

See more about Starter culture →
Vegetarian rennet
Neutral

Vegetarian rennet is used to coagulate milk in cheese-making, providing an alternative to animal-derived rennet. It is derived from microbial or plant sources and is suitable for vegetarian diets. This ingredient is essential for the cheese-making process but does not add nutritional value.

Benefits

Suitable for vegetarians and essential for cheese coagulation.

See more about Vegetarian rennet →

Processing

Group 3 · Processed

Processed Foods

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