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Mild Cheddar

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

Common questions

Is Mild Cheddar healthy?

Mild Cheddar scores 63/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color.

How processed is Mild Cheddar?

Mild Cheddar is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Mild Cheddar's score?

In Scout's ingredient-by-ingredient analysis, 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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Mild Cheddar

H-E-B
63 Fair

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by H-E-B
Category Cheese
Summary

This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color. While it has a relatively clean ingredient list with minimal additives, it is classified as ultra-processed due to its processing level. The use of annatto, a natural colorant, is primarily for aesthetic purposes and does not contribute to nutritional value.

Key ingredients 4

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is the primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary for the process, 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 the coagulation of milk. They are typically derived from animal or microbial sources and are essential for developing cheese texture and flavor. Enzymes are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow-orange hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in sensitive individuals.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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