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Mild red cheddar

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

Common questions

Is Mild red cheddar healthy?

Mild red cheddar scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild red cheddar is considered ultra-processed due to its use of pasteurized milk and the addition of annatto for coloring.

How processed is Mild red cheddar?

Mild red cheddar is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Mild red cheddar's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow milk counts in its favor; Colorant: annatto norbixina is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mild red cheddar

Kerrygold
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Ornua
Category Cheese
Summary

This mild red cheddar is considered ultra-processed due to its use of pasteurized milk and the addition of annatto for coloring. While it contains beneficial nutrients like protein and calcium from cow's milk, the presence of a colorant and its processing level limit its score. The cheese lacks harmful additives beyond the colorant, but its processing level prevents a higher rating.

Key ingredients 6

Pasteurized cow milk
Good

Pasteurized cow milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients compared to plant-based alternatives.

Risks

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

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Contains essential vitamins and minerals beneficial for overall health.

Milk cultures
Neutral

Milk cultures are used in cheese production to ferment lactose into lactic acid, aiding in flavor and texture development. They are a standard component in cheese making, contributing to the product's characteristics. While they are essential for cheese production, they do not provide direct health benefits.

Benefits

Essential for the fermentation process in cheese making, contributing to flavor and texture.

Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, but excessive consumption can lead to health issues. In moderation, it is a necessary component for flavor and preservation.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Cheag
Neutral

Cheag is likely a misspelling or variation of 'rennet', an enzyme used in cheese making to coagulate milk. It is essential for the cheese-making process but does not have direct health benefits. Its role is primarily functional in cheese production.

Benefits

Essential for coagulating milk in cheese production, contributing to texture.

Lactoza
Neutral

Lactoza, or lactose, is a sugar naturally found in milk. It is a standard component in dairy products, providing energy. However, it can cause digestive issues for lactose-intolerant individuals.

Risks

Can cause digestive discomfort in lactose-intolerant individuals.

Benefits

Provides a source of energy and is a natural component of milk.

Colorant: annatto norbixina
Bad

Annatto norbixina is a natural colorant used to give cheese its distinctive color. While it is derived from natural sources, some individuals may experience allergic reactions. It is used for aesthetic purposes and does not contribute to nutritional value.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides color to cheese without synthetic additives.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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