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MILD CHEDDAR CHEESE

Common questions

Is MILD CHEDDAR CHEESE healthy?

MILD CHEDDAR CHEESE scores 70/100 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 pasteurized milk, cheese cultures, salt, enzymes, and annatto for coloring.

How processed is MILD CHEDDAR CHEESE?

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

Which ingredients drive MILD CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures counts in its favor; Annatto (vegetable color) 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 CHEESE

Good & Gather
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Target Corporation
Category Cheese
Summary

This mild cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for coloring. While it contains beneficial cheese cultures and minimal additives, it is classified as ultra-processed due to its processing level. The use of annatto, although natural, is primarily for aesthetic purposes and does not contribute to nutritional value.

Key ingredients 5

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheese-making and improve the nutritional profile of the cheese.

Benefits

May support gut health by contributing beneficial bacteria and improving digestion.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, providing necessary sodium content. While it is essential for taste, 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, extending the shelf life of the cheese.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used to coagulate milk in cheese production. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are crucial for the cheese-making process, ensuring proper texture and consistency.

Benefits

Facilitates the cheese-making process and is suitable for vegetarian diets.

Annatto (vegetable color)
Bad

Annatto is a natural coloring agent derived from seeds, used to give cheese its yellow hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions or food sensitivities in some individuals.

Benefits

Provides a natural color to cheese without synthetic dyes.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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