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gouda cheese

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Common questions

Is gouda cheese healthy?

gouda cheese scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Gouda cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, which are typical ingredients for cheese.

How processed is gouda cheese?

gouda cheese is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive gouda cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured 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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Analysis updated August 2026 · How Scout scores

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At a glance

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

This Gouda cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its packaging and processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto as a colorant is minimal and does not significantly impact the overall healthiness of the product.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, contributing to the taste profile. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, replacing animal rennet. They are essential for the cheese-making process and suitable for vegetarians. These enzymes are generally considered safe and effective.

Benefits

Facilitates the cheese-making process and is suitable for vegetarian diets.

See more about Microbial enzymes →
Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and has been used traditionally in food coloring.

Risks

Some individuals may experience allergic reactions or sensitivities to annatto.

Benefits

Provides natural color without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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