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BORDEN, NATURAL MILD CHEDDAR CHEESE

Common questions

Is BORDEN, NATURAL MILD CHEDDAR CHEESE healthy?

BORDEN, NATURAL MILD CHEDDAR CHEESE scores 70/100 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 pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is BORDEN, NATURAL MILD CHEDDAR CHEESE?

BORDEN, NATURAL MILD CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive BORDEN, NATURAL MILD CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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BORDEN, NATURAL MILD CHEDDAR CHEESE

Borden
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Borden, Inc.
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a color additive is minimal and does not significantly impact the overall quality, but the processing level cap prevents a higher score.

Key ingredients 5

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese-making 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.

See more about Salt →
Enzymes
Neutral

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 benefits or risks. Their role is primarily functional in the transformation of milk into cheese.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is generally considered safe and does not significantly impact health. Its use is primarily aesthetic, with no nutritional benefits.

Benefits

Provides natural coloring to cheese without artificial additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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