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Mild Irish Cheddar Cheese

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Common questions

Is Mild Irish Cheddar Cheese healthy?

Mild Irish Cheddar Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild Irish cheddar cheese is made from pasteurized cow's milk, salt, starter cultures, and microbial rennet, which are traditional ingredients for cheese.

How processed is Mild Irish Cheddar Cheese?

Mild Irish Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mild Irish Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cows 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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Mild Irish Cheddar Cheese

Emporium Selection
75 Good

Analysis updated October 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 Irish cheddar cheese is made from pasteurized cow's milk, salt, starter cultures, and microbial rennet, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no artificial additives or seed oils, allowing it to score well within its category. The use of high-quality milk and minimal ingredients contributes positively to its nutritional profile, although it is capped due to its processing level.

Key ingredients 5

Pasteurized cows milk
Good

Pasteurized cows milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Risks

Some individuals may be lactose intolerant or allergic to cow's milk proteins.

Benefits

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

See more about Pasteurized cows milk →
Milk
Good

Whole dairy ingredient.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone and muscle health.

See more about Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

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Starter cultures
Neutral

Starter cultures are essential for the fermentation process in cheese production, contributing to flavor and texture. They are generally considered safe and beneficial for the fermentation process. These cultures help in developing the characteristic taste of cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

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Rennet (microbial)
Neutral

Microbial rennet is used to coagulate milk, forming curds in cheese production. It is a vegetarian alternative to animal rennet and is widely used in cheese making. This ingredient is crucial for the cheese-making process but does not provide additional health benefits.

Benefits

Allows for the coagulation of milk, essential in cheese production.

See more about Rennet (microbial) →

Processing

Group 3 · Processed

Processed Foods

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