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CALIFORNIA NATURAL CHEDDAR CHEESE

Common questions

Is CALIFORNIA NATURAL CHEDDAR CHEESE healthy?

CALIFORNIA NATURAL CHEDDAR CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is CALIFORNIA NATURAL CHEDDAR CHEESE?

CALIFORNIA NATURAL CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CALIFORNIA NATURAL CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured grade a pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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CALIFORNIA NATURAL CHEDDAR CHEESE

75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the high-quality ingredients and absence of artificial additives contribute positively to its rating.

Key ingredients 4

Cultured grade a pasteurized milk
Good

This ingredient is a primary component of cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria while maintaining nutritional value. It is a high-quality source of calcium and other nutrients.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to taste and texture. While necessary, excessive intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in milk coagulation. They are natural components that help develop the cheese's texture and flavor. Typically derived from microbial or animal sources.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Generally considered safe and does not affect the nutritional profile of the cheese.

Risks

Some individuals may experience allergic reactions, though this is rare.

Benefits

Provides natural coloring without altering the nutritional content of the cheese.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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