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Kerrygold Dubliner Natural Cheese

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Common questions

Is Kerrygold Dubliner Natural Cheese healthy?

Kerrygold Dubliner Natural Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Dubliner Natural Cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, salt, cheese cultures, and enzymes.

How processed is Kerrygold Dubliner Natural Cheese?

Kerrygold Dubliner Natural Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Kerrygold Dubliner Natural Cheese'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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Kerrygold Dubliner Natural Cheese

Kerrygold
85 Excellent

Analysis updated August 2026 · How Scout scores

$7.49 · 7 oz · $1.07 / ounce
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At a glance

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

Dubliner Natural Cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, salt, cheese cultures, and enzymes. This traditional cheese formulation is minimally processed compared to many other cheese products, which contributes to its favorable rating. However, as a processed food, its score is capped to reflect its processing level, despite the high quality of its ingredients.

Key ingredients 4

Cheese Cultures
Good

Cheese 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. These cultures can contribute to gut health by promoting beneficial bacteria.

Benefits

Aid in the fermentation process, improving flavor and potentially supporting gut health through probiotics.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in 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, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and 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 production process but do not significantly impact nutritional value. Enzymes can be derived from animal, microbial, or plant sources.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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