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Smoked Gouda

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

Common questions

Is Smoked Gouda healthy?

Smoked Gouda scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This smoked Gouda is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are traditional cheese ingredients with minimal additives.

How processed is Smoked Gouda?

Smoked Gouda is NOVA Group 3: Processed Foods.

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Smoked Gouda

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This smoked Gouda is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are traditional cheese ingredients with minimal additives. The product is processed, but it maintains a clean label without harmful substances like artificial flavors or preservatives. The use of annatto for coloring is a traditional adjunct, and the cheese's nutritional profile is strong, with a good balance of protein and fats.

Key ingredients 4

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, though it may reduce some beneficial bacteria. It is a standard ingredient in cheese production with no significant quality indicators like organic or grass-fed status.

Benefits

Provides proteins and fats essential for nutrition, though lacks specific quality indicators like organic or grass-fed status.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in processed foods and does not provide additional nutritional benefits beyond sodium. The use of refined salt does not offer trace minerals found in unrefined salts.

Risks

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process but do not contribute additional nutritional value. The type of enzymes used can vary, but they are generally considered safe and necessary for cheese production.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and texture development.

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Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is generally considered safe and is a natural alternative to synthetic dyes. Annatto does not affect the nutritional profile of the cheese.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural coloring without the use of synthetic dyes, enhancing the visual appeal of the product.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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