cheddar + gruyère cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured Pasteurized MilkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits found in raw milk cheeses.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and helps in moisture control. 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 the cheese.
Microbial EnzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation. They are a vegetarian alternative to animal rennet. These enzymes are generally considered safe and effective for cheese making.
Benefits
Allows for the production of cheese without animal-derived rennet, suitable for vegetarian diets.
Processing
Processed Foods
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