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Roth Creamy Havarti Cheese

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Common questions

Is Roth Creamy Havarti Cheese healthy?

Roth Creamy Havarti Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Creamy Havarti Cheese is made with a simple ingredient list that includes cultured pasteurized milk, salt, enzymes, and annatto for color.

How processed is Roth Creamy Havarti Cheese?

Roth Creamy Havarti Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Roth Creamy Havarti Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured 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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Roth Creamy Havarti Cheese

Roth
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Roth Industries
Category Cheese
Summary

Creamy Havarti Cheese is made with a simple ingredient list that includes cultured pasteurized milk, salt, enzymes, and annatto for color. This traditional cheese formulation is minimally processed compared to other cheese products, providing essential nutrients like calcium and protein. However, as a processed food, its score is capped, but it remains a healthier option within its category due to the absence of harmful additives or seed oils.

Key ingredients 4

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 by introducing beneficial bacteria.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture in the cheese-making process. While essential in moderation, excessive salt intake 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, contributing to the cheese's texture and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes are generally safe and necessary for cheese-making.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow hue to cheese. It is minimally processed and considered safe for consumption. Annatto does not significantly alter the nutritional profile of the cheese.

Risks

Rare cases of allergic reactions have been reported, but it is generally considered safe.

Benefits

Provides natural coloring without artificial additives, maintaining the cheese's visual appeal.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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