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English Cheddar

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

Common questions

Is English Cheddar healthy?

English Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This English Cheddar is made with a simple and traditional ingredient list, including cultured pasteurized milk, salt, enzymes, and vegetarian rennet, which are typical for high-quality cheeses.

How processed is English Cheddar?

English Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive English Cheddar's 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 Saputo
Category Cheese
Summary

This English Cheddar is made with a simple and traditional ingredient list, including cultured pasteurized milk, salt, enzymes, and vegetarian rennet, which are typical for high-quality cheeses. The product is processed but lacks harmful additives or seed oils, allowing it to score well within its category. Its clean label and minimal processing contribute positively to its rating, although 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 proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility through fermentation.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Fermentation may improve gut health by introducing beneficial bacteria.

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making. Provides sodium, an essential electrolyte for bodily functions.

See more about Salt →
Enzymes
Neutral

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

Benefits

Facilitate the cheese-making process by aiding in milk coagulation and flavor development.

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Vegetarian Rennet
Neutral

Vegetarian rennet is used to coagulate milk in cheese-making, derived from microbial or plant sources. It is an alternative to animal rennet, suitable for vegetarian diets. It plays a crucial role in forming the cheese curd.

Benefits

Suitable for vegetarians and aids in the cheese-making process by coagulating milk.

See more about Vegetarian Rennet →

Processing

Group 3 · Processed

Processed Foods

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