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Reserved Cheddar

Common questions

Is Reserved Cheddar healthy?

Reserved 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 from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production.

How processed is Reserved Cheddar?

Reserved Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Reserved 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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Reserved Cheddar

Kerrygold
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Ornua
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also provide probiotic benefits, supporting gut health.

Benefits

Supports the fermentation process, enhancing flavor and potentially providing probiotic benefits.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a common base for 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, ensuring safety and consistency.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, 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 →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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