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BOAR'S HEAD, VERMONT CHEDDAR CHEESE

Common questions

Is BOAR'S HEAD, VERMONT CHEDDAR CHEESE healthy?

BOAR'S HEAD, VERMONT CHEDDAR 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 Vermont cheddar cheese is made with a simple and traditional ingredient list: pasteurized milk, cheese cultures, salt, and enzymes.

How processed is BOAR'S HEAD, VERMONT CHEDDAR CHEESE?

BOAR'S HEAD, VERMONT CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive BOAR'S HEAD, VERMONT CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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BOAR'S HEAD, VERMONT CHEDDAR CHEESE

Boar's Head
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Boar's Head Provision Co., Inc.
Category Cheese
Summary

This Vermont cheddar cheese is made with a simple and traditional ingredient list: pasteurized milk, cheese cultures, salt, and enzymes. The absence of artificial additives and the use of beneficial cheese cultures contribute positively to its quality. Despite being classified as processed, the clean label and minimal ingredients allow it to score well within its category, though it is capped due to its processing level.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a positive aspect of cheese production.

Benefits

May support gut health through the development of probiotics and enhance the flavor and texture of cheese.

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Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health impacts of high sodium intake. In this context, it serves a functional role without significant health benefits.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide direct health benefits. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

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Processing

Group 3 · Processed

Processed Foods

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