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Feta

This cow-milk feta is made in La Valle, Wisconsin, with cultured milk, salt and enzymes. No animal-raising practice is stated.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$7.50 lowest price at Wisconsin Cheese Mart
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Pasteurized cultured cow milk, salt, enzymes
69 / 100
Fair Scored automatically
Weighted as dairyLow confidence · Scored on 3 of 11 inputs, 1 claim verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 30%50
Ingredients · counts 20%100
Processing · counts 15%60
Sourcing · counts 20%70
Transparency · counts 15%72
Why it scores 69
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 100 · 3 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Feta made from cultured milk, salt and enzymes
Sourcing 70 · Made in La Valle, Wisconsin; no animal-raising practice stated
Transparency 72 · Complete ingredient list and a specific Wisconsin production location
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pasteurized cultured cow milk Salt Enzymes
3 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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