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Bandon MEDIUM CHEDDAR CHEESE

Common questions

Is Bandon MEDIUM CHEDDAR CHEESE healthy?

Bandon MEDIUM CHEDDAR CHEESE scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color.

How processed is Bandon MEDIUM CHEDDAR CHEESE?

Bandon MEDIUM CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Bandon MEDIUM CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk counts in its favor; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Bandon MEDIUM CHEDDAR CHEESE

Bandon
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Sentinel Capital Partners
Category Cheese
Summary

This cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color. While it contains beneficial ingredients like cultured milk, the presence of annatto, a natural colorant that can cause allergic reactions, and its classification as ultra-processed limit its score. Despite good nutritional content, the processing level restricts its rating.

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and probiotic content. The quality of milk can vary, but it is generally a nutritious component.

Risks

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

Benefits

Provides high-quality protein and beneficial fats, along with potential probiotic benefits from fermentation.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient that helps control moisture and bacterial growth. While necessary in cheese production, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Enzymes are essential for texture and flavor development in cheese.

Benefits

Essential for cheese production, contributing to texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. While natural, it can cause allergic reactions in sensitive individuals.

Risks

May cause allergic reactions or food sensitivities in some individuals.

Benefits

Provides natural coloring without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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