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Gouda cheese

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

Common questions

Is Gouda cheese healthy?

Gouda cheese scores 70/100 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 color.

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; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Gouda cheese

Aldi
70 Good

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

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

This Gouda cheese is made from cultured pasteurized milk, salt, microbial enzymes, and annatto for color. While it contains beneficial ingredients like cultured milk, the presence of annatto as a colorant and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level imposes a cap on its rating.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. It is a high-quality source of calcium and other nutrients.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

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

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making.

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 in cheese-making.

Benefits

Allows for vegetarian-friendly cheese production and aids in the cheese-making process.

See more about Microbial enzymes →
Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree. While it is natural, some individuals may experience allergic reactions. It is used to give cheese a distinctive yellow-orange color.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides natural coloring without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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