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Maple Leaf Natural Dutch Style Smoked Gouda Cheese

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Common questions

Is Maple Leaf Natural Dutch Style Smoked Gouda Cheese healthy?

Maple Leaf Natural Dutch Style Smoked Gouda Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This smoked Gouda cheese is made from a simple and traditional ingredient list including milk, cultures, salt, enzymes, and annatto, which are typical for cheese production.

How processed is Maple Leaf Natural Dutch Style Smoked Gouda Cheese?

Maple Leaf Natural Dutch Style Smoked Gouda Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Maple Leaf Natural Dutch Style Smoked Gouda Cheese's score?

In Scout's ingredient-by-ingredient analysis, Milk, Cultures 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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Maple Leaf Natural Dutch Style Smoked Gouda Cheese

Maple Leaf
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Maple Leaf Sales, Inc.
Category Cheese
Summary

This smoked Gouda cheese is made from a simple and traditional ingredient list including milk, cultures, salt, enzymes, and annatto, which are typical for cheese production. The product is processed, but it avoids harmful additives and seed oils, maintaining a clean label. Its processing level limits the score, but the high-quality ingredients and minimal additives support a strong rating within its category.

Key ingredients 5

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient with minimal processing in cheese production. The quality of milk can vary, but it generally provides essential nutrients.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

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

See more about Milk →
Cultures
Good

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

Benefits

Essential for the fermentation process, contributing to the flavor and texture of cheese.

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with minimal processing. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are a standard part of cheese production and are typically derived from animal or microbial sources. The use of enzymes is essential for cheese texture and formation.

Benefits

Crucial for the cheese-making process, aiding in curd formation and texture.

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to cheese. As a natural colorant, it is generally considered safe.

Risks

Some individuals may experience allergic reactions to annatto.

Benefits

Provides natural coloring without synthetic additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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