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Mild Cheddar

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

Common questions

Is Mild Cheddar healthy?

Mild Cheddar scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for coloring, which are typical ingredients for traditional cheese.

How processed is Mild Cheddar?

Mild Cheddar is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Mild Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Milk, Milk count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mild Cheddar

Sprouts Farmers Market
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Sprouts Farmers Market
Category Cheese
Summary

This mild cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for coloring, which are typical ingredients for traditional cheese. Despite being classified as ultra-processed due to its processing level, it maintains a clean ingredient list without harmful additives or seed oils. The presence of annatto, a natural colorant, does not significantly detract from its quality, allowing it to score well within the traditional cheese exception.

Key ingredients 5

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 →
Milk
Good

Whole dairy ingredient.

Risks

Lactose intolerance can cause digestive issues in some individuals.

Benefits

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

See more about Milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods and provides essential sodium. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Provides essential sodium necessary for various bodily functions.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

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 color to cheese. Being a natural colorant, it is generally considered safe.

Risks

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

Benefits

Provides a natural color to foods without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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