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BOAR'S HEAD, BRUNCKHORST'S, VERMONT CHEDDAR CHEESE

Common questions

Is BOAR'S HEAD, BRUNCKHORST'S, VERMONT CHEDDAR CHEESE healthy?

BOAR'S HEAD, BRUNCKHORST'S, 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 cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese.

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

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

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BOAR'S HEAD, BRUNCKHORST'S, VERMONT CHEDDAR CHEESE

Boar's Head
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

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

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

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

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Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste of cheddar cheese.

Benefits

Contributes to the development of flavor and texture in cheese, enhancing its culinary appeal.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

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

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not have direct nutritional benefits. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Essential for the coagulation process in cheesemaking, contributing to the texture and structure of the final product.

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Processing

Group 3 · Processed

Processed Foods

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