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Tasty Cheese

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

Common questions

Is Tasty Cheese healthy?

Tasty Cheese scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized milk, salt, starter culture, and non-animal rennet, which are traditional ingredients for cheese production.

How processed is Tasty Cheese?

Tasty Cheese is NOVA Group 3: Processed Foods.

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Tasty Cheese

Hillview
83 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Woolworths
Category Cheese
Summary

This cheese is made from pasteurized milk, salt, starter culture, and non-animal rennet, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Pasteurised Milk
Neutral

Pasteurised milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and helps in moisture control. While necessary for taste, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Starter Culture
Neutral

Starter cultures are essential for cheese fermentation, contributing to flavor and texture development. They consist of beneficial bacteria that aid in the fermentation process. These cultures are standard in cheese production and do not pose significant health risks.

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese.

See more about Starter Culture →
Non Animal Rennet
Neutral

Non-animal rennet is used to coagulate milk, forming curds in cheese production. It is a vegetarian alternative to traditional animal rennet. This ingredient is crucial for cheese making and is suitable for vegetarian diets.

Benefits

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

Processing

Group 3 · Processed

Processed Foods

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