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Cheddar Cheese Snack Sticks

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

Common questions

Is Cheddar Cheese Snack Sticks healthy?

Cheddar Cheese Snack Sticks scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. The cheddar cheese snack sticks are made from cultured pasteurized milk, salt, enzymes, and annatto, which are typical ingredients for cheese.

How processed is Cheddar Cheese Snack Sticks?

Cheddar Cheese Snack Sticks is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Cheddar Cheese Snack Sticks' 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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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

The cheddar cheese snack sticks are made from cultured pasteurized milk, salt, enzymes, and annatto, which are typical ingredients for cheese. However, the product is classified as ultra-processed due to its form and packaging, which limits its score despite the absence of harmful additives. The clean ingredient list and traditional cheese components are positive, but the processing level imposes a cap on the 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 for flavor and as a preservative in cheese. It is a common ingredient that helps in the cheese aging process. While necessary in small amounts, 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 crucial for the cheese-making process, aiding in milk coagulation. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.

Benefits

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

See more about Enzymes →
Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese. Being a natural colorant, it is generally considered safe.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural color without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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