Smoked Beechwood Wisconsin Cheddar
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made with traditional ingredients like pasteurized milk, cheese cultures, salt, and enzymes, which are typical for cheddar. However, it is classified as ultra-processed due to the smoking process and the use of annatto for coloring. Despite its good nutritional profile, the processing level limits its score.
Key ingredients 5
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are a natural part of traditional cheesemaking.
Benefits
Contribute to the development of flavor and texture in cheese and may support gut health through probiotic effects.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health impacts. The salt used here is standard table salt.
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.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese. These enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, helping to develop the desired texture and flavor.
AnnattoNeutral
Annatto is a natural vegetable color used to give cheese its characteristic orange hue. It is derived from the seeds of the achiote tree. Annatto is generally considered safe and is a traditional coloring agent in cheese.
Risks
Some individuals may experience allergic reactions to annatto, although this is rare.
Benefits
Provides a natural color to cheese without the use of artificial dyes.
Processing
Ultra-Processed Foods
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