Sargento MEDIUM CHEDDAR SLICED NATURAL CHEESE
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are generally clean ingredients for cheese. However, it is classified as ultra-processed due to its packaging and processing methods, which limits its score despite the absence of harmful additives. The presence of annatto as a natural colorant does not significantly impact the healthiness of the product, but the processing level imposes a cap on its rating.
Key ingredients 5
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient enhances the nutritional profile by potentially supporting gut health.
Benefits
May support gut health due to the presence of beneficial bacteria used in fermentation.
Pasteurized milkNeutral
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 reliable source of dairy nutrition.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary for flavor, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are crucial for the texture and consistency of the final product. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, contributing to the texture and consistency of cheese.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic orange hue. It is considered safe and is a traditional choice for coloring cheese. Annatto does not affect the flavor or nutritional value of the cheese.
Benefits
Provides natural color without affecting the flavor or nutritional profile of the cheese.
Processing
Ultra-Processed Foods
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