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MEDIUM CHEDDAR CHEESE SLICES

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Common questions

Is MEDIUM CHEDDAR CHEESE SLICES healthy?

MEDIUM CHEDDAR CHEESE SLICES scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This medium cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is MEDIUM CHEDDAR CHEESE SLICES?

MEDIUM CHEDDAR CHEESE SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive MEDIUM CHEDDAR CHEESE SLICES' score?

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

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MEDIUM CHEDDAR CHEESE SLICES

Lucerne
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Albertsons
Category Cheese
Summary

This medium cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed, but it maintains a clean ingredient list without harmful additives or seed oils. The use of annatto for coloring is a traditional adjunct, and the cheese provides a good source of protein and calcium.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Good

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

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and can contribute to high sodium intake. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

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

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Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is generally considered safe and does not affect the nutritional profile of the cheese. While it provides aesthetic appeal, it does not offer significant health benefits.

Benefits

Provides natural coloring without affecting the nutritional profile.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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