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3 Year Naturally Aged Cheddar

Common questions

Is 3 Year Naturally Aged Cheddar healthy?

3 Year Naturally Aged 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 cheddar cheese is made with a simple and traditional ingredient list, including pasteurized fresh milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheeses.

How processed is 3 Year Naturally Aged Cheddar?

3 Year Naturally Aged Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive 3 Year Naturally Aged Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese Cultures 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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3 Year Naturally Aged Cheddar

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85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Agri-Mark Inc.
Category Cheese
Summary

This cheddar cheese is made with a simple and traditional ingredient list, including pasteurized fresh milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheeses. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The natural aging process enhances flavor and nutritional value, contributing positively to its overall rating.

Key ingredients 4

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 can support gut health.

Benefits

May support digestive health by promoting a healthy gut microbiome through the presence of probiotics.

See more about Cheese Cultures →
Pasteurized Fresh Milk
Neutral

Pasteurized fresh milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills 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.

Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. 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, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

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

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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