Goat Cheese — OKAY

Munch or Dump rates Goat Cheese by Flanders Dairy Products OKAY — score 60/90.

A simple traditional goat cheese: pasteurised goat milk, cultures, salt, and one added preservative. Real food, high in saturated fat, with a single industrial additive holding it back from clean.

Why this verdict

• Short, mostly recognizable list: goat milk, culture, salt
• Live lactic-acid fermentation, a genuine cheese not a processed slice
• One unspecified chemical preservative keeps it from clean
• Naturally high in saturated fat and sodium like all cheese

Ingredients (4)

• Pasteurised Goat Milk (safe) — Whole-food base; provides protein, calcium, and fat. Goat milk is often easier to digest than cow milk.
• Lactic Acid Culture (safe) — The starter bacteria that ferment the milk into cheese; the good kind of microbe.
• Common Salt (moderate) — Adds sodium; fine in small amounts.
• Permitted Class 2 Preservative (moderate) — An unspecified chemical preservative (likely sorbate/benzoate or natamycin) added to extend shelf life; an industrial additive, not something you'd add at home.