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Aged White Cheddar

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

Common questions

Is Aged White Cheddar healthy?

Aged White 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 aged white cheddar is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Aged White Cheddar?

Aged White Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Aged White Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese Culture 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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Aged White Cheddar

Specially Selected
85 Excellent

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 aged white cheddar is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. 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 presence of beneficial cheese cultures contributes positively to its nutritional profile, supporting gut health and enhancing flavor.

Key ingredients 4

Cheese Culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient supports gut health by promoting beneficial bacteria.

Benefits

Promotes the development of beneficial bacteria, which can support gut health and enhance the flavor profile of the cheese.

See more about Cheese Culture →
Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can contribute to health issues like hypertension.

Risks

Excessive consumption of salt can lead to increased blood pressure and related health issues.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its taste and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor development of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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