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Gouda Cheese Deli-Style Sliced

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

Common questions

Is Gouda Cheese Deli-Style Sliced healthy?

Gouda Cheese Deli-Style Sliced scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Gouda cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is Gouda Cheese Deli-Style Sliced?

Gouda Cheese Deli-Style Sliced is NOVA Group 3: Processed Foods.

Which ingredients drive Gouda Cheese Deli-Style Sliced's 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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Gouda Cheese Deli-Style Sliced

Food Club
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Topco Associates LLC
Category Cheese
Summary

This Gouda 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 maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of whole food ingredients support a high rating within its category.

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 serves as a base for cheese production, contributing to its nutritional profile.

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

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

See more about Cheese Culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. While essential for cheese production, they do not provide direct nutritional benefits.

Benefits

Essential for the coagulation process in cheese-making, contributing to texture and flavor.

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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 considered safe and does not affect the nutritional value of the cheese. While it enhances visual appeal, it does not provide nutritional benefits.

Benefits

Provides natural color to cheese without affecting its nutritional profile.

See more about Annatto Color →

Processing

Group 3 · Processed

Processed Foods

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