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Medium Cheddar Cheese

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

Common questions

Is Medium Cheddar Cheese healthy?

Medium Cheddar Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This medium cheddar cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, which are typical ingredients for traditional cheese.

How processed is Medium Cheddar Cheese?

Medium Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Medium Cheddar Cheese'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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Medium Cheddar Cheese

Publix
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This medium cheddar cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is strong, with a good balance of protein and fats, making it a solid choice within its category.

Key ingredients 4

Cultured Pasteurized Milk
Good

Cultured pasteurized milk is the 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.

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 and preservation. It is a common culinary ingredient that helps control moisture and texture. While necessary in cheese production, excessive intake can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

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

See more about Salt →
Microbial Enzymes
Neutral

Microbial enzymes are used to coagulate milk in cheese-making, replacing animal rennet. They are derived from microbial sources, making them suitable for vegetarians. These enzymes are essential for cheese production but do not add nutritional value.

Benefits

Allows for cheese production without animal rennet, making it suitable for vegetarians.

See more about Microbial Enzymes →
Annatto
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 minimally processed and considered safe for consumption. Annatto does not affect the nutritional profile of cheese.

Risks

Rare cases of allergic reactions have been reported, but it is generally considered safe.

Benefits

Provides natural coloring without synthetic additives, maintaining the traditional appearance of cheddar cheese.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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