Shop Map Research Get the app
Mature Cheddar

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Mature Cheddar healthy?

Mature 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 mature cheddar cheese is made from pasteurized milk, salt, microbial rennet, and lactic acid culture, which are clean and simple ingredients.

How processed is Mature Cheddar?

Mature Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Mature Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk 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

88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vermont Extra Sharp White Cheddar Cheese Bar
Private Selection
88
Vintage Cheddar Cheese
Ivy's Reserve

See more

Mature Cheddar

Hatherwood
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lidl Stiftung & Co. KG
Category Cheese
Summary

This mature cheddar cheese is made from pasteurized milk, salt, microbial rennet, and lactic acid culture, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and artificial ingredients, maintaining a focus on traditional cheese-making methods. Its high protein and calcium content, along with minimal processing, contribute positively to its nutritional profile.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It helps control moisture and bacterial growth during aging. While necessary for cheese production, excessive consumption 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 →
Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese making. It is a vegetarian alternative to animal rennet. This ingredient is essential for cheese texture and formation.

Benefits

Provides a vegetarian-friendly option for cheese production.

See more about Microbial rennet →
Lactic acid culture
Neutral

Lactic acid culture is used to ferment lactose, aiding in cheese flavor and texture development. It is a natural component of cheese fermentation. This ingredient contributes to the characteristic taste of mature cheddar.

Benefits

Enhances flavor and aids in the fermentation process of cheese.

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