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the deli counter sliced medium chedder cheese

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Common questions

Is the deli counter sliced medium chedder cheese healthy?

the deli counter sliced medium chedder cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and added color, which are typical ingredients for a processed cheese.

How processed is the deli counter sliced medium chedder cheese?

the deli counter sliced medium chedder cheese is NOVA Group 3: Processed Foods.

Which ingredients drive the deli counter sliced medium chedder 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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the deli counter sliced medium chedder cheese

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85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and added color, which are typical ingredients for a processed cheese. While it is not as minimally processed as raw, organic, grass-fed options, it does not contain harmful additives or seed oils. The processing level limits its score, but the clean ingredient list supports a relatively high rating within its category.

Key ingredients 5

Cheese culture
Good

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

Benefits

Essential for developing the characteristic flavor and texture of 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 eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

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

Benefits

Acts as a preservative and enhances the flavor profile of 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-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

Benefits

Crucial for the coagulation process in cheese production, enabling the formation of curds.

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Color added
Neutral

Color added is used to give cheese a consistent appearance, often using natural or artificial colorants. It does not affect the nutritional profile of the cheese. The specific type of colorant used can vary, but it is generally considered safe in regulated amounts.

Risks

Potential risks depend on the type of colorant used; some artificial colorants may cause allergic reactions in sensitive individuals.

Benefits

Provides a consistent and appealing appearance to the cheese product.

See more about Color added →

Processing

Group 3 · Processed

Processed Foods

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