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Cheddar Gruyere

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

Common questions

Is Cheddar Gruyere healthy?

Cheddar Gruyere scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making.

How processed is Cheddar Gruyere?

Cheddar Gruyere is NOVA Group 3: Processed Foods.

Which ingredients drive Cheddar Gruyere's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Cheddar Gruyere

Private Selection
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making. Despite being processed, it contains no harmful additives or seed oils, and the ingredient list is clean and straightforward. The processing level limits its score, but the absence of artificial additives and the use of basic cheese-making ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese-making but should be consumed in moderation due to potential health concerns. In this context, it serves a functional role without significant health benefits.

Risks

Excessive salt intake can lead to high blood pressure and other cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of cheese. These enzymes are typically derived from animal or microbial sources and are essential for cheese production.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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