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Cabot Creamery WHITE CHEDDAR CHEESE

Common questions

Is Cabot Creamery WHITE CHEDDAR CHEESE healthy?

Cabot Creamery WHITE CHEDDAR CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This white cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are all traditional and clean ingredients for cheese production.

How processed is Cabot Creamery WHITE CHEDDAR CHEESE?

Cabot Creamery WHITE CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Cabot Creamery WHITE 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 Creamery WHITE CHEDDAR CHEESE

Cabot Creamery
75 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 white cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are all traditional and clean ingredients for cheese production. The product is processed but maintains a simple ingredient list without any harmful additives or seed oils, allowing it to score well within its category. The presence of beneficial cheese cultures further enhances its nutritional profile, contributing positively to gut health and nutrient bioavailability.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. The fermentation process can also increase the bioavailability of nutrients.

Benefits

Contributes to gut health by providing beneficial bacteria and enhances the flavor and texture of the cheese.

See more about Cheese cultures →
Fresh pasteurized milk
Neutral

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Fresh pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. However, excessive consumption of salt can lead to health issues like hypertension.

Risks

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

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide direct nutritional benefits. The type of enzyme used can vary, including animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk to form curds.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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