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BUTTERKASE

Common questions

Is BUTTERKASE healthy?

BUTTERKASE scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized cultured milk, salt, enzymes, and annatto for coloring.

How processed is BUTTERKASE?

BUTTERKASE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive BUTTERKASE's score?

In Scout's ingredient-by-ingredient analysis, Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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BUTTERKASE

Roth
70 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Emmi Schweiz AG
Category Butter
Summary

This cheese is made from pasteurized cultured milk, salt, enzymes, and annatto for coloring. While it contains a minimal number of additives and no harmful seed oils or artificial sweeteners, it is classified as ultra-processed due to its processing level. The use of annatto, although natural, is primarily for aesthetic purposes and does not contribute nutritional benefits.

Key ingredients 4

Pasteurized cultured milk
Neutral

Pasteurized cultured milk is a common base for cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production without significant health concerns.

Benefits

Provides essential proteins and fats necessary for a balanced diet.

Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a necessary component in cheese making, but excessive consumption can lead to health issues such as hypertension. In this context, it serves its purpose without additional health benefits.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for texture and flavor development in cheese. Their use is standard in cheese making without notable health impacts.

Benefits

Essential for the cheese-making process, contributing to texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow or orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in sensitive individuals.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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