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Applewood Smoked Gruyere Cheese

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

Common questions

Is Applewood Smoked Gruyere Cheese healthy?

Applewood Smoked Gruyere Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from cultured pasteurized milk, which provides essential nutrients like calcium and protein.

How processed is Applewood Smoked Gruyere Cheese?

Applewood Smoked Gruyere Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Applewood Smoked Gruyere 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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Applewood Smoked Gruyere Cheese

Emporium Selection
75 Good

Analysis updated July 2026 · How Scout scores

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At a glance

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

This cheese is made from cultured pasteurized milk, which provides essential nutrients like calcium and protein. The ingredient list is short and clean, with no harmful additives, but the presence of applewood smoke flavor indicates a moderate level of processing. Despite being processed, the absence of artificial additives and the use of high-quality milk contribute positively to its score.

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.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources. Their use is standard in cheese making and poses no significant health concerns.

Benefits

Facilitates the cheese-making process and contributes to texture and flavor.

See more about Enzymes →
Applewood smoke flavor
Neutral

Applewood smoke flavor is added to impart a smoky taste to the cheese. It is typically derived from natural sources but may involve some processing. The flavoring is generally safe but should be consumed in moderation.

Risks

Potential for artificial additives if not naturally derived, though typically minimal in cheese.

Benefits

Adds a distinctive smoky flavor that enhances the sensory experience of the cheese.

Processing

Group 3 · Processed

Processed Foods

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