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CHEDDAR CHEESE WITH GRUYERE NOTES

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Common questions

Is CHEDDAR CHEESE WITH GRUYERE NOTES healthy?

CHEDDAR CHEESE WITH GRUYERE NOTES 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 with Gruyere notes is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese.

How processed is CHEDDAR CHEESE WITH GRUYERE NOTES?

CHEDDAR CHEESE WITH GRUYERE NOTES is NOVA Group 3: Processed Foods.

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CHEDDAR CHEESE WITH GRUYERE NOTES

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This cheddar cheese with Gruyere notes is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese production, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese, offering a neutral 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 →
Cheese cultures
Neutral

Cheese cultures are bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste and aroma of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese, enhancing its sensory qualities.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health concerns. The salt content in cheese contributes to its overall taste profile.

Risks

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

Benefits

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

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheesemaking process but do not have direct nutritional benefits. Enzymes help in developing the texture and consistency of the cheese.

Benefits

Essential for the coagulation process in cheesemaking, contributing to the texture and structure of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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