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Butterkäse

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Common questions

Is Butterkäse healthy?

Butterkäse scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Butterkäse is a processed cheese with a relatively clean ingredient list, primarily composed of milk, salt, and cultures.

How processed is Butterkäse?

Butterkäse is NOVA Group 3: Processed Foods.

Which ingredients drive Butterkäse's score?

In Scout's ingredient-by-ingredient analysis, Milk counts in its favor; Firming Agent Calcium Chloride is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Butterkäse

Schärdinger
70 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Berglandmilch eGen
Category Cheese
Summary

Butterkäse is a processed cheese with a relatively clean ingredient list, primarily composed of milk, salt, and cultures. The presence of a firming agent, calcium chloride, slightly detracts from its overall natural quality, but it remains a minor concern. The product's processing level limits its maximum potential score, yet it maintains a good balance of protein and fat with minimal additives.

Key ingredients 6

Milk
Good

Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is a natural source of vitamins and minerals, contributing to bone health. The quality of milk can vary, with organic or grass-fed options offering additional benefits.

Risks

Lactose intolerance can cause digestive issues for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Essential for flavor enhancement and preservation in cheese making.

See more about Salt →
Color Beta-Carotene
Neutral

Beta-Carotene is a natural colorant used to give cheese a yellow hue. It is derived from plants and is considered safe for consumption. It does not significantly alter the nutritional profile of the product.

Benefits

Provides a natural source of color without artificial additives.

Microbial Rennet
Neutral

Microbial rennet is used in cheese production to coagulate milk. It is a vegetarian alternative to animal rennet and is widely accepted in cheese making. It does not impact the nutritional value of the cheese.

Benefits

Suitable for vegetarians and effective in cheese production.

See more about Microbial Rennet →
Cheese Cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. The use of cultures is a traditional practice in cheese production.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese Cultures →
Firming Agent Calcium Chloride
Bad

Calcium chloride is used as a firming agent in cheese to improve texture. It is a processed additive that can be avoided in more traditional cheese making. While generally recognized as safe, it is not necessary for all cheese types.

Risks

Excessive consumption may lead to an imbalance in calcium levels.

Benefits

Improves the firmness and texture of cheese.

Processing

Group 3 · Processed

Processed Foods

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