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KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR

Common questions

Is KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR healthy?

KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR scores 85/100 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 pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheddar cheese.

How processed is KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR?

KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR is NOVA Group 3: Processed Foods.

Which ingredients drive KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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KERRYGOLD, NATURAL CHEESE, RESERVE CHEDDAR

Kerrygold
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by KERRYGOLD
Category Cheese
Summary

This cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheddar cheese. The product is processed but maintains a clean label with no harmful additives or seed oils. Its simple ingredient list and use of beneficial cheese cultures contribute positively to its score, although the processing level imposes a cap on the rating.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Contribute to the development of cheese flavor and texture, and may support gut health by promoting beneficial bacteria.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption can contribute to high blood pressure.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk and development of cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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