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Mondseer

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Common questions

Is Mondseer healthy?

Mondseer scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Mondseer cheese is made from milk, salt, microbial rennet, and cheese cultures, with the addition of annatto norbixin for coloring.

How processed is Mondseer?

Mondseer is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Mondseer's score?

In Scout's ingredient-by-ingredient analysis, Milk counts in its favor; Annatto norbixin 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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Mondseer

Schärdinger
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

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

Mondseer cheese is made from milk, salt, microbial rennet, and cheese cultures, with the addition of annatto norbixin for coloring. While it contains beneficial ingredients like milk, which provides essential nutrients, the presence of an additive and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level imposes a cap on its rating.

Key ingredients 5

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient that provides a range of vitamins and minerals. The milk used is non-GMO, aligning with quality standards.

Risks

Potential allergen for individuals with lactose intolerance or milk protein allergy.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals.

See more about Milk →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing necessary sodium. The salt used is refined, lacking additional trace minerals.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese production. Provides necessary sodium for bodily functions.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese making, derived from non-animal sources. It is a standard ingredient in cheese production, suitable for vegetarians. It does not significantly alter the nutritional profile of the cheese.

Benefits

Suitable for vegetarians and aids in the cheese-making process.

See more about Microbial rennet →
Cheese cultures
Neutral

Cheese cultures are essential for fermentation, contributing to flavor and texture development. They are a natural part of cheese production, enhancing the cheese's characteristics. The cultures used are derived from milk, aligning with traditional cheese-making practices.

Benefits

Enhances flavor and texture through fermentation. Supports traditional cheese-making processes.

See more about Cheese cultures →
Annatto norbixin
Bad

Annatto norbixin is a natural colorant used to give cheese its yellow hue. While derived from natural sources, it is an additive that does not contribute to nutritional value. Some individuals may experience allergic reactions or sensitivities.

Risks

Potential allergen for sensitive individuals. May cause allergic reactions or sensitivities.

Benefits

Provides color to cheese without synthetic dyes. Derived from natural sources.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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