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Kroger MILD CHEDDAR CHEESE

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Common questions

Is Kroger MILD CHEDDAR CHEESE healthy?

Kroger MILD CHEDDAR CHEESE scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is Kroger MILD CHEDDAR CHEESE?

Kroger MILD CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Kroger MILD CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor; Annatto 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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Kroger MILD CHEDDAR CHEESE

Kroger
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

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

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. While the ingredient list is relatively clean and includes beneficial cheese cultures, the product is classified as ultra-processed, which limits its score. The use of annatto as a colorant is generally safe but does not enhance nutritional value.

Key ingredients 5

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides essential nutrients such as calcium and protein, which are beneficial for bone health.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and do not pose significant health risks. Enzymes can be derived from animal, microbial, or plant sources.

Benefits

Essential for the cheese-making process, aiding in the development of texture and flavor.

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Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow-orange hue. While generally considered safe, it can cause allergic reactions in sensitive individuals. It is used for aesthetic purposes and does not contribute to the nutritional value of the cheese.

Risks

May cause allergic reactions in some individuals.

Benefits

Provides color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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