Armstrong Marble Cheddar Cheese Slices
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk and includes modified milk ingredients, which contribute to its ultra-processed classification. While it contains beneficial components like bacterial cultures and enzymes, the presence of additives such as annatto and the processing level limit its score. The product is not as minimally processed as traditional cheeses, which affects its overall rating.
Key ingredients 7
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle function.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are processed derivatives of milk, which may include milk solids or fats. While they are not harmful, they lack the nutritional benefits of whole milk.
Benefits
Helps improve the texture and consistency of cheese products, making them more palatable.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but contributes to the overall sodium content. Excessive consumption of sodium 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 products.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture by converting lactose into lactic acid. These cultures are generally considered safe and beneficial for cheese production.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not provide significant nutritional benefits.
Benefits
Improves curd formation and firmness in cheese making, enhancing texture.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making to coagulate milk. They are derived from microbial sources and are suitable for vegetarian cheese production. These enzymes are effective and widely used in the industry.
Benefits
Allows for the coagulation of milk in cheese making, suitable for vegetarian products.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not affect the flavor of the cheese.
Benefits
Provides natural coloring to cheese without affecting flavor.
Processing
Ultra-Processed Foods
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