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CABOT, CHEDDAR CHEESE

Common questions

Is CABOT, CHEDDAR CHEESE healthy?

CABOT, CHEDDAR 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 cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is CABOT, CHEDDAR CHEESE?

CABOT, CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CABOT, CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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CABOT, CHEDDAR CHEESE

Cabot Creamery
85 Excellent

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Agri-Mark, Inc.
Category Cheese
Summary

This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its simple ingredient list and traditional cheese-making process contribute to a high score within the processed food category, although it is capped due to its processing level.

Key ingredients 4

Fresh pasteurized milk
Good

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Fresh pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of the cheese without posing health risks.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional health benefits. While necessary for taste, 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, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are crucial for the cheesemaking process but do not provide direct nutritional benefits. Enzymes help achieve the desired texture and consistency in cheese.

Benefits

Facilitates the cheesemaking process by aiding in milk coagulation, contributing to the texture and consistency of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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