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Mild cheddar cheese block

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

Common questions

Is Mild cheddar cheese block healthy?

Mild cheddar cheese block scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mild cheddar cheese block is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are traditional ingredients for cheese.

How processed is Mild cheddar cheese block?

Mild cheddar cheese block is NOVA Group 3: Processed Foods.

Which ingredients drive Mild cheddar cheese block'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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Mild cheddar cheese block

Winco Foods
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This mild cheddar cheese block is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of annatto for color is a traditional adjunct, and the overall ingredient quality supports a high score within the processing cap.

Key ingredients 5

Cheese culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

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 lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →
Annatto
Neutral

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. While it is a natural additive, it does not provide nutritional benefits.

Risks

Some individuals may experience allergic reactions to annatto.

Benefits

Provides natural color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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