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BLUE CHEESE CRUMBLE

Common questions

Is BLUE CHEESE CRUMBLE healthy?

BLUE CHEESE CRUMBLE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This blue cheese crumble is made from simple, traditional ingredients: milk, cultures, salt, and enzymes, which are typical for cheese production.

How processed is BLUE CHEESE CRUMBLE?

BLUE CHEESE CRUMBLE is NOVA Group 3: Processed Foods.

Which ingredients drive BLUE CHEESE CRUMBLE's score?

In Scout's ingredient-by-ingredient analysis, Milk, Cultures 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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BLUE CHEESE CRUMBLE

Bj's Wholesale Club / Corporate Brands
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BJ's Wholesale Club / Corporate Brands
Category Cheese
Summary

This blue cheese crumble is made from simple, traditional ingredients: milk, cultures, salt, and enzymes, which are typical for cheese production. Despite being processed, it avoids harmful additives and maintains a clean label, which supports a higher score within its category. The product's processing level limits its maximum score, but its straightforward ingredient list and lack of artificial additives make it a healthier choice compared to more heavily processed cheese products.

Key ingredients 4

Milk
Good

Whole dairy ingredient.

Risks

Potential risks include lactose intolerance and milk allergies in some individuals.

Benefits

Milk is a good source of calcium and protein, which are important for bone health and muscle maintenance.

See more about Milk →
Cultures
Good

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

Benefits

Cultures contribute to the development of probiotics, which can support gut health.

See more about Cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during aging. The type of salt used can affect the mineral content of the cheese.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Salt enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The source of enzymes can be animal-based or microbial, affecting dietary preferences.

Benefits

Enzymes are essential for the cheese-making process, contributing to the texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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