Sargento AGED WHITE CHEDDAR SLICED CHEDDAR CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheddar cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, 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
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, 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 making, offering a neutral impact on health.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
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 concerns related to 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.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not have direct health impacts. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for the coagulation process in cheese making, contributing to the texture and structure of the final product.
Processing
Processed Foods
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