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Natural American Sliced Natural Cheese

Common questions

Is Natural American Sliced Natural Cheese healthy?

Natural American Sliced Natural 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 cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all standard ingredients in traditional cheese-making.

How processed is Natural American Sliced Natural Cheese?

Natural American Sliced Natural Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Natural American Sliced Natural Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Milk, Cheese Culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Natural American Sliced Natural Cheese

Sargento
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by The Gentine family
Category Cheese
Summary

This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all standard ingredients in traditional cheese-making. The use of pasteurized milk and cheese culture provides essential nutrients like calcium and protein, while the absence of artificial additives or seed oils contributes to a cleaner label. However, as a processed cheese, it is subject to a processing level cap, limiting its maximum score.

Key ingredients 5

Pasteurized Milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in cheese production, providing a rich source of nutrients.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.

See more about Pasteurized Milk →
Cheese Culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium. However, excessive consumption can lead to health issues like hypertension.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

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. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for coagulating milk in cheese production, contributing to texture and flavor.

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to artificial dyes.

Risks

Some individuals may experience allergic reactions or sensitivities to annatto.

Benefits

Provides natural coloring to cheese, enhancing visual appeal without artificial additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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