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H-E-B New York Cheddar Thin Sliced Cheese

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

Common questions

Is H-E-B New York Cheddar Thin Sliced Cheese healthy?

H-E-B New York Cheddar Thin Sliced Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese.

How processed is H-E-B New York Cheddar Thin Sliced Cheese?

H-E-B New York Cheddar Thin Sliced Cheese is NOVA Group 3: Processed Foods.

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H-E-B New York Cheddar Thin Sliced Cheese

H-E-B
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no artificial additives or harmful substances, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 3

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a common practice in cheese making, balancing safety and nutritional quality.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone health and muscle maintenance.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

Excessive intake of salt can lead to increased blood pressure and associated health risks.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese making to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are widely accepted in cheese production for their effectiveness and consistency.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, allowing for the formation of cheese curds.

Processing

Group 3 · Processed

Processed Foods

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