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Cache Valley Creamery Mild Cheddar Cheese

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Common questions

Is Cache Valley Creamery Mild Cheddar Cheese healthy?

Cache Valley Creamery Mild Cheddar 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 cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional ingredients for cheese.

How processed is Cache Valley Creamery Mild Cheddar Cheese?

Cache Valley Creamery Mild Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cache Valley Creamery Mild Cheddar 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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Cache Valley Creamery Mild Cheddar Cheese

Cache Valley Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Dairy Farmers of America, Inc.
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 5

Cheese Culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. This ingredient supports gut health by introducing probiotics.

Benefits

Contains probiotics that can support digestive health and enhance the flavor profile of the cheese.

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 neutral impact on health.

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 in cheese production, excessive salt intake can contribute to health issues.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular concerns if consumed in excess.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to the texture and maturation of the cheese.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its yellow-orange hue. It is minimally processed and generally considered safe. Annatto does not affect the flavor or nutritional profile of the cheese.

Risks

Some individuals may experience allergic reactions or sensitivities to annatto.

Benefits

Provides a natural color to the cheese without altering its flavor or nutritional content.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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