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Old Croc Grand Reserve

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

Common questions

Is Old Croc Grand Reserve healthy?

Old Croc Grand Reserve scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized milk, salt, cultures, and vegetable rennet, which are traditional ingredients for cheese making.

How processed is Old Croc Grand Reserve?

Old Croc Grand Reserve is NOVA Group 3: Processed Foods.

Which ingredients drive Old Croc Grand Reserve's score?

In Scout's ingredient-by-ingredient analysis, Cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Old Croc Grand Reserve

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from pasteurized milk, salt, cultures, and vegetable rennet, which are traditional ingredients for cheese making. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The presence of beneficial cultures enhances its nutritional profile, contributing positively to gut health.

Key ingredients 4

Cultures
Good

Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, improving the nutritional profile of the cheese. These bacteria can also contribute to gut health.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutrient profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It helps control the growth of bacteria and enhances the taste of the cheese. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes, such as rennet, are used to coagulate milk, forming curds and whey. They are essential in the cheese-making process but do not provide direct nutritional benefits. The use of vegetable rennet is suitable for vegetarians.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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