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Arla Havarti Cheese Slices

Common questions

Is Arla Havarti Cheese Slices healthy?

Arla Havarti Cheese Slices scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Havarti cheese is made from pasteurized milk, salt, cheese culture, and microbial enzymes, which are traditional ingredients for cheese making.

How processed is Arla Havarti Cheese Slices?

Arla Havarti Cheese Slices is NOVA Group 3: Processed Foods.

Which ingredients drive Arla Havarti Cheese Slices' score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Arla Havarti Cheese Slices

Arla
85 Excellent

Analysis updated August 2026 · How Scout scores

$139.89 · 7.5 oz · pack of 12 · $1.55 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Arla Foods Amba
Category Cheese
Summary

This Havarti cheese is made from pasteurized milk, salt, cheese culture, and microbial enzymes, which are traditional ingredients for cheese making. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. 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.

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

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are effective in cheese-making and widely accepted in the industry.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, suitable for vegetarian diets.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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