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Mild cheddar slice

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

Common questions

Is Mild cheddar slice healthy?

Mild cheddar slice scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar slice is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring.

How processed is Mild cheddar slice?

Mild cheddar slice is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Mild cheddar slice's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk, Milk count 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 2
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This mild cheddar slice is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring. While it contains beneficial ingredients like milk, the product is classified as ultra-processed due to its processing level, which limits its score. The presence of only one additive and the absence of harmful ingredients help maintain a relatively high score within the constraints of its processing category.

Key ingredients 5

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.

See more about Cultured pasteurized milk →
Milk
Good

Whole dairy ingredient.

Risks

Lactose intolerance can cause digestive issues for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Milk →
Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective.

Benefits

Allows for cheese production without animal-derived rennet, suitable for vegetarians.

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

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

Benefits

Provides natural color without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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