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3 Year Naturally Aged Cheddar Cheese

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Common questions

Is 3 Year Naturally Aged Cheddar Cheese healthy?

3 Year Naturally Aged Cheddar 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 cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is 3 Year Naturally Aged Cheddar Cheese?

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

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

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk, Cheese cultures count 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 Cheese

Cabot Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Agri-Mark Inc.
Category Cheese
Summary

This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives, artificial colors, or flavors. Its high-quality ingredients and traditional aging process contribute to its favorable rating, although the processing level imposes a cap on the score.

Key ingredients 4

Fresh pasteurized milk
Good

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures the milk is free from harmful bacteria, making it safe for consumption. 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. Pasteurization ensures safety by eliminating harmful bacteria.

See more about Fresh pasteurized milk →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a hallmark of quality cheese production.

Benefits

Promotes the development of probiotics, which can aid in digestion and support gut health. Enhances the flavor and texture of the cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and shelf life. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.

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 making to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to the texture and maturation of the cheese. The use of enzymes is standard in traditional cheese production.

Benefits

Essential for coagulating milk and forming cheese, contributing to texture and maturation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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