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Bio Frischkäse Natur

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Common questions

Is Bio Frischkäse Natur healthy?

Bio Frischkäse Natur scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is made from high-quality ingredients such as pasteurized hay milk and sea salt, which are minimally processed and organic.

How processed is Bio Frischkäse Natur?

Bio Frischkäse Natur is NOVA Group 3: Processed Foods.

Which ingredients drive Bio Frischkäse Natur's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized hay milk, Sea salt 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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Bio Frischkäse Natur

Ja! Natürlich
78 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by REWE Group
Category Cheese
Summary

This product is made from high-quality ingredients such as pasteurized hay milk and sea salt, which are minimally processed and organic. The use of microbial rennet and lactic acid bacteria contributes to its clean label. Despite being processed, the absence of harmful additives and the use of organic dairy support a higher score within its category constraints.

Key ingredients 4

Pasteurized hay milk
Good

Pasteurized hay milk is a high-quality dairy source, often richer in nutrients due to the cows' grass-fed diet. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Being organic, it supports sustainable farming practices.

Risks

Potential lactose intolerance issues for sensitive individuals.

Benefits

Rich in essential nutrients like calcium and vitamin D, supporting bone health. Organic farming practices enhance environmental sustainability.

Sea salt
Good

Sea salt is a natural source of sodium and trace minerals, offering a healthier alternative to refined table salt. It is minimally processed, retaining its natural mineral content. Its use in moderation can enhance flavor without excessive sodium intake.

Risks

Excessive consumption may contribute to high blood pressure.

Benefits

Provides essential minerals and enhances flavor naturally. Supports electrolyte balance in the body.

See more about Sea salt →
Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese-making, derived from non-animal sources. It is suitable for vegetarians and does not impact the nutritional profile of the cheese. Its use is common in cheese production for consistent results.

Benefits

Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial rennet →
Lactic acid bacteria
Neutral

Lactic acid bacteria are used in fermentation, contributing to the flavor and texture of cheese. They play a role in the natural preservation of the product. Their presence is typical in cheese-making, enhancing the product's quality.

Benefits

Contributes to the development of flavor and texture in cheese. Supports natural fermentation processes.

Processing

Group 3 · Processed

Processed Foods

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