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Double Smoked Cheddar Cheese

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

Common questions

Is Double Smoked Cheddar Cheese healthy?

Double Smoked Cheddar Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This double smoked cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Double Smoked Cheddar Cheese?

Double Smoked Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Double Smoked Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheddar cheese 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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Double Smoked Cheddar Cheese

Emporium Selection
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 double smoked cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. The smoking process adds flavor without compromising the nutritional integrity of the cheese.

Key ingredients 4

Cheddar cheese
Good

Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized milk, which ensures safety and retains nutritional value. The fermentation process enhances flavor and digestibility.

Risks

High sodium content in cheese can be a concern for individuals with hypertension if consumed in excess.

Benefits

Rich in protein and calcium, supporting muscle maintenance and bone health. Contains beneficial bacteria from the fermentation process that may aid digestion.

See more about Cheddar cheese →
Cultured pasteurized milk
Neutral

Cultured pasteurized milk is used to make cheese, providing a safe and consistent base. Pasteurization kills harmful bacteria while preserving nutrients. Culturing adds beneficial bacteria that can aid in digestion.

Benefits

Provides essential nutrients like calcium and protein. Culturing introduces probiotics that may support gut health.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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