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Gouda cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Gouda cheese healthy?

Gouda cheese scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Gouda cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, which are traditional ingredients for cheese.

How processed is Gouda cheese?

Gouda cheese is NOVA Group 3: 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 September 2026 · How Scout scores

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At a glance

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

Gouda cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring, 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. The use of annatto as a natural colorant and the absence of artificial additives contribute positively to its rating.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is the 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 culinary ingredient with no significant processing concerns. However, excessive consumption can contribute to high blood pressure.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese production to coagulate milk, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarians. These enzymes are essential for cheese texture and flavor development.

Benefits

Facilitates cheese production and is suitable for vegetarian diets, providing an alternative to animal-derived rennet.

See more about Microbial enzymes →
Annatto
Neutral

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

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural color without artificial additives, enhancing the visual appeal of cheese.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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