Aged Cheddar Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This aged cheddar cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Risks
Potential lactose intolerance issues for sensitive individuals.
Benefits
Provides a good source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in processed foods and helps in the cheese aging process. However, it does not provide the trace minerals found in unrefined salts.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, replacing animal rennet. They are suitable for vegetarians and help in the cheese-making process. However, they do not offer additional nutritional benefits.
Benefits
Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.
Processing
Processed Foods
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