SHREDDED TRIPLE CHEDDAR CHEESE
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded cheese product is ultra-processed, which limits its score despite having a relatively simple ingredient list. The inclusion of natamycin as a mold inhibitor indicates a higher level of processing, although it is generally recognized as safe. The presence of anti-caking agents further reflects its processed nature, but the core ingredients like pasteurized milk and cheese culture are beneficial.
Key ingredients 9
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. This ingredient is essential for traditional cheese-making processes.
Benefits
Contributes to the development of cheese flavor and may support gut health through beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese-making but should be consumed in moderation due to potential health impacts. Excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process and generally pose no health risks. Enzymes can be derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not impact the nutritional value of the cheese.
Benefits
Provides natural color without artificial additives.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient with minimal processing. Potato starch does not significantly alter the nutritional profile of the cheese.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Corn starch is used as an anti-caking agent in shredded cheese. It is a common food additive that helps maintain product texture. Corn starch is generally safe but offers no nutritional benefits.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent and anti-caking agent in cheese. It is a naturally occurring mineral that is generally recognized as safe. Calcium sulfate does not significantly impact the nutritional value of the cheese.
Benefits
Helps maintain the texture and firmness of cheese.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is an antifungal agent that can prevent spoilage but may raise concerns about overuse of preservatives. While generally recognized as safe, its use reflects a more processed product.
Risks
Potential overuse of preservatives may lead to reduced natural microbial diversity in foods.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Ultra-Processed Foods
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