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Cheddar

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

Common questions

Is Cheddar healthy?

Cheddar scores 75/100 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 pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is Cheddar?

Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Cheddar'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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Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Post Holdings
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of whole food ingredients contribute positively to its 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 base for cheese production, contributing to its nutritional profile.

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 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 can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help in developing the texture and flavor of the cheese. While essential for production, they do not provide direct nutritional benefits.

Benefits

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

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is minimally processed and generally considered safe. While it adds visual appeal, it does not contribute to nutritional value.

Benefits

Provides natural coloring without artificial additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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