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CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE

Common questions

Is CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE healthy?

CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE scores 83/100 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 cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE?

CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CABOT, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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, NEWYORK VINTAGE PREMIUM AGED CHEDDAR CHEESE

Agri-Mark Inc.
83 Good

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 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 artificial additives or seed oils, contributing to its high score within the processed food category. The use of beneficial cheese cultures enhances flavor and may support gut health, making it a quality choice among processed cheeses.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in aged cheeses. These cultures can also promote gut health by supporting beneficial gut bacteria.

Benefits

Contributes to the development of complex flavors and may support digestive health by promoting beneficial gut bacteria.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides a source of high-quality protein and essential nutrients like calcium and vitamin D.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese production, providing necessary taste and aiding in moisture control. Excessive consumption of salt can lead to health issues, but it is essential in moderation.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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 and do not pose significant health risks. Enzymes help develop the texture and flavor of the cheese.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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