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Marble Cheddar

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

Common questions

Is Marble Cheddar healthy?

Marble Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This marble cheddar is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is Marble Cheddar?

Marble Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Marble Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor; Annatto is flagged as an ingredient of concern. 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 1
Harmful ingredients 1
Owned by Post Holdings
Category Cheese
Summary

This marble cheddar is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The ingredient list is clean and traditional, with no artificial additives or seed oils, which is favorable for a processed cheese. However, the use of annatto, while natural, is primarily cosmetic and can cause allergic reactions in some individuals, slightly impacting the overall score.

Key ingredients 5

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

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 kills 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 function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese-making but can contribute to high sodium intake if consumed excessively. In moderation, it is a standard ingredient with no significant health impact.

Risks

Excessive consumption can lead to high sodium intake, which is associated with increased blood pressure.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not have a direct nutritional impact. 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.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its distinctive orange hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic, with no nutritional benefits.

Risks

May cause allergic reactions in sensitive individuals.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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