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AGED BRICK CHEESE

Common questions

Is AGED BRICK CHEESE healthy?

AGED BRICK CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Aged Brick Cheese is made from pasteurized milk, culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is AGED BRICK CHEESE?

AGED BRICK CHEESE is NOVA Group 3: Processed Foods.

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AGED BRICK CHEESE

85 Excellent

Analysis updated August 2026 · How Scout scores

$17.75 · 2 lb · $0.55 / ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

Aged Brick Cheese is made from pasteurized milk, culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on its score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral nutritional profile.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized milk →
Culture
Neutral

Cultures are used in cheese to ferment lactose and develop flavor. They are essential for the cheese-making process but do not provide direct nutritional benefits. The use of cultures is standard in traditional cheese production.

Benefits

Contributes to the development of flavor and texture in cheese.

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese-making but can contribute to high sodium intake. The use of salt is typical in cheese production, providing preservation and flavor enhancement.

Risks

Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

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Enzymes
Neutral

Enzymes are used to coagulate milk, forming curds in cheese production. They are crucial for the cheese-making process but do not offer direct nutritional benefits. Enzymes are a standard component in cheese production, facilitating the transformation of milk into cheese.

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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