Shop Map Menus Research Get the app
HAVARTI DILL CHEESE

Common questions

Is HAVARTI DILL CHEESE healthy?

HAVARTI DILL CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Havarti Dill Cheese is made with a simple and clean ingredient list, including pasteurized milk, salt, dill, culture, and microbial rennet.

How processed is HAVARTI DILL CHEESE?

HAVARTI DILL CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive HAVARTI DILL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Dill counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

HAVARTI DILL CHEESE

Castello
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Arla Foods
Category Cheese
Summary

This Havarti Dill Cheese is made with a simple and clean ingredient list, including pasteurized milk, salt, dill, culture, and microbial rennet. The inclusion of dill adds natural flavor without artificial additives, enhancing its appeal. Despite being a processed cheese, its minimal and traditional ingredients allow it to score well within its category, though it is capped due to its processing level.

Key ingredients 5

Dill
Good

Dill is an herb that adds flavor and potential health benefits to cheese. It contains antioxidants and may aid digestion. Its inclusion in cheese provides a natural flavor enhancement without artificial additives.

Benefits

Rich in antioxidants and may support digestive health.

See more about Dill →
Pasteurized milk
Neutral

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

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances the taste. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Culture
Neutral

Cultures are essential for cheese fermentation, contributing to texture and flavor development. They are naturally occurring bacteria that help convert milk into cheese. The use of cultures is a traditional method in cheese making.

Benefits

Essential for the fermentation process, contributing to the development of flavor and texture in cheese.

Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese production, suitable for vegetarians. It is derived from microbial sources rather than animal stomachs. This makes it a versatile and ethical choice for cheese making.

Benefits

Allows for cheese production without animal-derived rennet, suitable for vegetarian diets.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese