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MILD CHEDDAR CHEESE

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Common questions

Is MILD CHEDDAR CHEESE healthy?

MILD CHEDDAR CHEESE scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are generally clean ingredients for cheese.

How processed is MILD CHEDDAR CHEESE?

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

Which ingredients drive MILD CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese 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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MILD CHEDDAR CHEESE

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Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Schreiber Foods, Inc.
Category Cheese
Summary

This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are generally clean ingredients for cheese. However, the addition of color and its classification as ultra-processed limit its score. Despite having good nutritional content, the processing level prevents it from achieving a higher rating.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional value.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

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

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of the cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the moisture content and texture of the cheese. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help in breaking down proteins to form the cheese curd. While essential for production, they do not contribute additional nutritional value.

Benefits

Facilitates the coagulation process, essential for cheese formation.

See more about Enzymes →
Color added
Neutral

Color added is used to give cheese its characteristic appearance, often using natural or synthetic dyes. It does not affect the nutritional profile of the cheese. The use of natural colorants is generally considered safe.

Risks

Potential risks depend on the type of colorant used; natural colorants are generally safe.

Benefits

Provides visual appeal without affecting the nutritional content of the cheese.

See more about Color added →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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