Armstrong Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is processed but maintains a relatively clean ingredient list, consisting of pasteurized milk, salt, bacterial culture, and microbial enzyme. The use of annatto for coloring is a traditional adjunct and does not significantly detract from its quality. While it is not as minimally processed as raw or organic cheeses, it avoids harmful additives and seed oils, allowing it to score well within its category.
Key ingredients 7
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to adjust the texture and consistency of cheese. They are processed derivatives of milk, which can include milk solids and fats. These ingredients are common in processed cheese products.
Risks
May contain higher levels of processing compared to whole milk, which could affect nutritional quality.
Benefits
Helps achieve desired texture and consistency in cheese products.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making to control bacterial growth. While essential, excessive salt 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.
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 a natural part of traditional cheese production.
Benefits
Contributes to the development of flavor and texture in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It helps restore calcium balance in pasteurized milk, which is essential for proper coagulation. It is a common additive in cheese production.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making. They help coagulate milk, forming curds and whey. These enzymes are a vegetarian alternative to animal rennet.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow or orange hue. Annatto is a traditional and natural alternative to synthetic dyes.
Benefits
Provides natural color to cheese without synthetic additives.
Processing
Processed Foods
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