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St. Patrick’s Isle Aged Cheddar

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

Common questions

Is St. Patrick’s Isle Aged Cheddar healthy?

St. Patrick’s Isle Aged Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. St.

How processed is St. Patrick’s Isle Aged Cheddar?

St. Patrick’s Isle Aged Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive St. Patrick’s Isle Aged Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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St. Patrick’s Isle Aged Cheddar

St. Patrick’s Isle
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

St. Patrick’s Isle Aged Cheddar is a traditional cheese made with a simple ingredient list of pasteurized milk, salt, cheese cultures, and enzymes. This clean label and minimal processing contribute positively to its score. However, as a processed food, it is subject to a processing level cap, which limits its maximum potential score despite its high-quality ingredients.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They help develop flavor and texture while also contributing to gut health. The presence of live cultures can aid in digestion and improve gut microbiota.

Benefits

Contributes to the development of flavor and texture in cheese and may support gut health through beneficial bacteria.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

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

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its overall taste and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk to form cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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