Sargento SLICED MILD CHEDDAR NATURAL CHEESE
Analysis updated August 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 typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its packaging and processing methods, which limits its score. Despite its clean ingredient list and good nutritional profile, the processing level prevents it from achieving a higher rating.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. The use of cheese culture is a traditional method in cheese making.
Benefits
Contains beneficial bacteria that may support digestive health and contribute to the development of cheese flavor.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.
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 preservation. It is a common ingredient in cheese production, providing necessary taste and acting as a preservative. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese, extending shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for the cheese-making process, aiding in the development of texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange color. It is considered safe and is commonly used in food products. Annatto does not affect the nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese without affecting its nutritional profile.
Processing
Ultra-Processed Foods
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