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Crystal Farms COLBY NATURAL CHEESE

Common questions

Is Crystal Farms COLBY NATURAL CHEESE healthy?

Crystal Farms COLBY NATURAL 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 cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is Crystal Farms COLBY NATURAL CHEESE?

Crystal Farms COLBY NATURAL CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Crystal Farms COLBY NATURAL 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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Crystal Farms COLBY NATURAL CHEESE

Crystal Farms
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Milton G. Waldbaum Company
Category Cheese
Summary

This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto 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 simplicity and quality of the ingredients support a high rating within its category.

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 is a standard practice in cheese production, contributing to the nutritional profile of the product.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process and may contribute to gut health by promoting beneficial bacteria.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, helping to control moisture and texture. While necessary, 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 in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are crucial for transforming milk into cheese, impacting texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and flavor development.

See more about Enzymes →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is considered safe and is commonly used in food products. While it does not impact flavor, it enhances visual appeal.

Benefits

Provides natural color without affecting the flavor of the cheese.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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