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Sliced Hickory Smoked Mild Cheddar

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Common questions

Is Sliced Hickory Smoked Mild Cheddar healthy?

Sliced Hickory Smoked Mild Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product is a processed cheese with a simple ingredient list consisting of pasteurized milk, cheese culture, salt, and enzymes.

How processed is Sliced Hickory Smoked Mild Cheddar?

Sliced Hickory Smoked Mild Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Sliced Hickory Smoked Mild Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Sliced Hickory Smoked Mild Cheddar

Laura Lynn
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Ingles Markets, Inc.
Category Cheese
Summary

This product is a processed cheese with a simple ingredient list consisting of pasteurized milk, cheese culture, salt, and enzymes. The absence of artificial additives, seed oils, or excessive processing agents contributes positively to its score. However, as a processed food, it is subject to a processing level cap, preventing it from reaching the highest scores reserved for minimally processed or raw cheeses.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The use of cheese culture is a traditional method that enhances the nutritional profile of cheese.

Benefits

Contains beneficial bacteria that can support digestive health and enhance the flavor profile of the cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

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 and as a preservative. It helps control the fermentation process and enhances the overall taste. While necessary in cheese production, excessive consumption of salt 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, contributing to the cheese's shelf life.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process and can be derived from animal or microbial sources. Enzymes do not significantly alter the nutritional profile of cheese.

Benefits

Essential for the cheese-making process, aiding in the development of texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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