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Balderson Old White Cheddar Cheese

Common questions

Is Balderson Old White Cheddar Cheese healthy?

Balderson Old White 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 cheese is made from simple, traditional ingredients: milk, bacterial culture, salt, and rennet or microbial enzyme.

How processed is Balderson Old White Cheddar Cheese?

Balderson Old White Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Balderson Old White Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Milk, Bacterial 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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Balderson Old White Cheddar Cheese

BALDERSON
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This cheese is made from simple, traditional ingredients: milk, bacterial culture, salt, and rennet or microbial enzyme. It is a processed food but maintains a clean label with no artificial additives or seed oils. The high-quality ingredients and minimal processing contribute to its favorable rating, although the processing level imposes a cap on the score.

Key ingredients 4

Milk
Good

Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. The quality of milk can vary, with grass-fed or organic options being more beneficial.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Milk →
Bacterial Culture
Good

Bacterial cultures are used in cheese making to ferment lactose and develop flavor. They are essential for the cheese maturation process. High-quality cultures can enhance the nutritional profile by promoting gut health.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Bacterial Culture →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese making. While necessary for taste, excessive salt intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Rennet And/or Microbial Enzyme
Neutral

Rennet or microbial enzymes are used to coagulate milk in cheese making. They are crucial for the cheese's texture and structure. Microbial enzymes are often used as a vegetarian alternative to animal rennet.

Benefits

Essential for cheese production, providing the necessary coagulation for curd formation.

Processing

Group 3 · Processed

Processed Foods

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