Shop Map Research Get the app
AGED CHEDDAR

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is AGED CHEDDAR healthy?

AGED CHEDDAR scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This aged cheddar is made with a clean and traditional ingredient list, including milk, cream, salt, and bacterial cultures, which are typical for high-quality cheeses.

How processed is AGED CHEDDAR?

AGED CHEDDAR is NOVA Group 3: Processed Foods.

Which ingredients drive AGED CHEDDAR's score?

In Scout's ingredient-by-ingredient analysis, Milk, Cream count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

90
Parmesan Cheese Aged 10+ Months
Aplenty
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vermont Extra Sharp White Cheddar Cheese Bar
Private Selection

See more

AGED CHEDDAR

BALDERSON
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

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

This aged cheddar is made with a clean and traditional ingredient list, including milk, cream, salt, and bacterial cultures, which are typical for high-quality cheeses. The absence of artificial additives and seed oils contributes positively to its rating. Despite being processed, the product maintains a high score due to its reliance on whole food ingredients and minimal processing.

Key ingredients 6

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient that provides a range of nutrients including vitamins A and D. The quality of milk can vary, with organic and grass-fed options offering additional benefits.

Risks

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

Benefits

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

See more about Milk →
Cream
Good

Cream adds richness and flavor, contributing to the texture and taste of cheese. It is a source of healthy fats, particularly if sourced from grass-fed cows. The fat content in cream can support the absorption of fat-soluble vitamins.

Risks

High in saturated fats, which should be consumed in moderation to avoid cardiovascular risks.

Benefits

Provides healthy fats that can aid in the absorption of fat-soluble vitamins and enhance flavor.

See more about Cream →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a necessary component in cheese-making, contributing to the texture and taste. While essential in small amounts, excessive salt intake can lead to health issues.

Risks

Excessive consumption can lead to high blood pressure and other cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making.

See more about Salt →
Bacterial culture
Neutral

Bacterial cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture development. They help in breaking down lactose and can improve digestibility. The specific strains used can vary, affecting the final product's characteristics.

Benefits

Facilitates fermentation, enhancing flavor and texture while potentially improving digestibility.

See more about Bacterial culture →
Calcium chloride
Neutral

Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive that helps maintain the structural integrity of cheese. While it is generally recognized as safe, it is an additive rather than a natural ingredient.

Benefits

Improves curd formation and firmness in cheese-making.

See more about Calcium chloride →
Rennet and/or Microbial enzyme
Neutral

Rennet and microbial enzymes are used to coagulate milk, forming curds in cheese-making. They are essential for the cheese-making process, with microbial enzymes offering a vegetarian alternative to traditional animal rennet. The choice between animal and microbial sources can affect the final product's characteristics.

Benefits

Essential for coagulating milk in cheese-making, with microbial enzymes providing a vegetarian option.

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese