MEDIUM CHEDDAR CHEESE, MEDIUM CHEDDAR
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This medium cheddar 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 absence of artificial additives and the use of traditional cheese-making ingredients support a high rating within its category.
Key ingredients 5
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture through fermentation.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are beneficial for bone health and muscle maintenance.
SaltNeutral
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 for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the coagulation process in cheese-making, aiding in texture development.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is generally considered safe and does not affect the nutritional profile of the cheese. Annatto is preferred over artificial colorants for its natural origin.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring to cheese without altering its flavor or nutritional content.
Processing
Processed Foods
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