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A2 raw milk cheddar cheese

Common questions

Is A2 raw milk cheddar cheese healthy?

A2 raw milk cheddar cheese scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from unpasteurized milk, salt, cheese cultures, and microbial coagulant, which are traditional ingredients in cheese-making.

How processed is A2 raw milk cheddar cheese?

A2 raw milk cheddar cheese is NOVA Group 3: Processed Foods.

Which ingredients drive A2 raw milk cheddar cheese's score?

In Scout's ingredient-by-ingredient analysis, Unpasteurized 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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A2 raw milk cheddar cheese

Bunker Hill
88 Excellent
View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Castleberry/Snow's Brands Inc.
Category Cheese
Summary

This cheese is made from unpasteurized milk, salt, cheese cultures, and microbial coagulant, which are traditional ingredients in cheese-making. The use of A2 raw milk may offer additional digestive benefits for some individuals. Despite being processed, the clean ingredient list and traditional cheese-making methods contribute to a high score.

Key ingredients 4

Unpasteurized milk
Good

Unpasteurized milk is a traditional ingredient in cheese-making that retains natural enzymes and beneficial bacteria. It is often associated with richer flavors and potential probiotic benefits. The use of A2 milk may also reduce digestive discomfort for some individuals compared to regular milk.

Risks

There is a risk of bacterial contamination if not handled properly, which can lead to foodborne illnesses.

Benefits

Contains beneficial bacteria and enzymes that may aid digestion and enhance flavor. A2 milk may be easier to digest for some people compared to A1 milk.

Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in many cheeses and does not provide significant nutritional benefits. The type of salt used is not specified, so it is assumed to be regular table salt.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture development. They consist of beneficial bacteria that help in the fermentation process. The specific strains used are not detailed, which limits the assessment of their specific health benefits.

Benefits

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

See more about Cheese cultures →
Microbial coagulant
Neutral

Microbial coagulant is used as a vegetarian alternative to traditional animal rennet in cheese-making. It helps in coagulating milk to form curds, essential for cheese production. This ingredient is suitable for vegetarians and does not carry significant health risks.

Benefits

Provides a vegetarian-friendly option for cheese coagulation without compromising the cheese-making process.

See more about Microbial coagulant →

Processing

Group 3 · Processed

Processed Foods

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