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MILD CHEDDAR NATURAL CHEESE

Common questions

Is MILD CHEDDAR NATURAL CHEESE healthy?

MILD CHEDDAR NATURAL CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is MILD CHEDDAR NATURAL CHEESE?

MILD CHEDDAR NATURAL CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive MILD CHEDDAR NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, 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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MILD CHEDDAR NATURAL CHEESE

Member's Mark
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Walmart
Category Cheese
Summary

This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its maximum score. Despite this, the ingredient list is relatively clean with no harmful additives, contributing to a higher score within its processing category.

Key ingredients 4

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides essential proteins and fats necessary for a balanced diet. Contributes to the creamy texture and flavor of cheese.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese making, contributing to the overall taste profile. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese, extending shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for developing cheese texture and flavor. Enzymes are a standard component in cheese production.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow-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 and is primarily used for cosmetic purposes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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