MIXED CHEDDAR CHEESE CURDS, MIXED CHEDDAR
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized whole milk, cheese culture, salt, and enzymes, which are typical ingredients for cheese and provide essential nutrients like calcium and protein. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful additives. The inclusion of annatto for coloring is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Pasteurized whole milkGood
Pasteurized whole milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein and healthy fats.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute additional nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in curd formation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to cheese. Annatto is generally considered safe and does not affect the nutritional profile of the product.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural coloring without altering the nutritional content.
Processing
Ultra-Processed Foods
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