Shop Map Research Get the app
Cheddar Cheese

Common questions

Is Cheddar Cheese healthy?

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 organic pasteurized cows’ milk, salt, starter culture, and microbial rennet, which are all high-quality ingredients.

How processed is Cheddar Cheese?

Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Organic pasteurized cows’ milk, Starter culture count 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

Cheddar Cheese

Kingdom Cheddar
85 Excellent

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by FrieslandCampina
Category Cheese
Summary

This cheddar cheese is made from organic pasteurized cows’ milk, salt, starter culture, and microbial rennet, which are all high-quality ingredients. The organic certification ensures the absence of synthetic pesticides and antibiotics, contributing to its health benefits. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

Organic pasteurized cows’ milk
Good

Organic pasteurized cows’ milk is a high-quality source of protein and calcium. The organic certification ensures it is free from synthetic pesticides and antibiotics. Pasteurization makes it safe for consumption by eliminating harmful bacteria.

Benefits

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

Starter culture
Good

Starter cultures are beneficial bacteria used in cheese-making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of the cheese. The use of natural cultures supports gut health by promoting beneficial bacteria.

Benefits

Contributes to the development of flavor and texture in cheese, and supports gut health through beneficial bacteria.

See more about Starter culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a necessary component in cheese-making for controlling microbial growth. However, excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making, contributing to the overall taste profile.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese-making. It is a vegetarian alternative to animal-derived rennet, making it suitable for vegetarians. It does not significantly impact the nutritional profile of the cheese.

Benefits

Provides a vegetarian-friendly option for cheese coagulation without affecting the cheese's nutritional value.

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