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Mild Cheddar

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

Common questions

Is Mild Cheddar healthy?

Mild Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto, which are traditional ingredients for cheese.

How processed is Mild Cheddar?

Mild Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Mild Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Milk counts in its favor. 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
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of its ingredients support a high rating within its category.

Key ingredients 4

Cultured Pasteurized Milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in many foods and provides essential sodium. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Provides essential sodium necessary for various bodily functions and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, including animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not significantly alter the nutritional profile of the product. Annatto is preferred over artificial dyes for its natural origin.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural color to cheese without the use of artificial dyes, maintaining consumer appeal.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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