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st Albert marble cheddar cheese

Common questions

Is st Albert marble cheddar cheese healthy?

st Albert marble cheddar cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized milk, bacterial culture, salt, calcium chloride, and microbial enzyme, which are typical ingredients for traditional cheese.

How processed is st Albert marble cheddar cheese?

st Albert marble cheddar cheese is NOVA Group 3: Processed Foods.

Which ingredients drive st Albert marble cheddar cheese's score?

In Scout's ingredient-by-ingredient analysis, 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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st Albert marble cheddar cheese

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

This cheese is made from pasteurized milk, bacterial culture, salt, calcium chloride, and microbial enzyme, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is solid, with a good balance of protein and fat, making it a healthier choice within its category.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese, contributing to its nutritional profile.

Benefits

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

See more about Pasteurized milk →
Bacterial culture
Neutral

Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures contribute to the texture and taste of the cheese.

Benefits

Facilitates the fermentation process, enhancing flavor and texture.

See more about Bacterial culture →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making but does not provide additional nutritional benefits. The amount of salt can affect the overall sodium content of the product.

Risks

Excessive consumption of salt can lead to increased blood pressure and other health issues.

Benefits

Acts as a preservative and enhances flavor.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a processing aid and does not contribute significant nutritional value. Its use is common in cheese production to ensure consistent texture.

Benefits

Improves curd formation and texture in cheese-making.

See more about Calcium chloride →
Microbial enzyme
Neutral

Microbial enzymes are used as a rennet substitute in cheese production, aiding in milk coagulation. They are essential for cheese-making but do not provide direct nutritional benefits. These enzymes are a vegetarian alternative to animal rennet.

Benefits

Facilitates milk coagulation, allowing for cheese production.

See more about Microbial enzyme →

Processing

Group 3 · Processed

Processed Foods

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