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Reserve Cheddar

Common questions

Is Reserve Cheddar healthy?

Reserve 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 Reserve Cheddar is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese.

How processed is Reserve Cheddar?

Reserve Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Reserve Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Milk 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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Reserve Cheddar

Kerrygold
85 Excellent

Analysis updated October 2026 · How Scout scores

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At a glance

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

This Reserve Cheddar is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the high-quality ingredients and absence of artificial additives contribute positively to its rating.

Key ingredients 4

Pasteurized Milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as B12 and riboflavin.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without additional health benefits. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Cheese Cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop the flavor and texture of the cheese. These cultures are generally safe and beneficial for the fermentation process.

Benefits

Contributes to the development of flavor and texture in cheese.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are a natural part of the cheese production process. Enzymes are crucial for the texture and maturation of cheese.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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