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Aged Cheddar

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Aged Cheddar healthy?

Aged 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 aged cheddar is made from pasteurized milk, salt, cheese cultures, enzymes, and whiskey, which are traditional ingredients for cheese.

How processed is Aged Cheddar?

Aged Cheddar is NOVA Group 3: Processed Foods.

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Aged Cheddar

Kerrygold
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Ornua
Category Cheese
Summary

This aged cheddar is made from pasteurized milk, salt, cheese cultures, enzymes, and whiskey, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no artificial additives or seed oils, which supports a higher score within its category. The presence of whiskey as an ingredient is unusual but does not detract significantly from its overall quality.

Key ingredients 5

Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and can contribute to high sodium intake. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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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 aid in the fermentation process. These cultures are standard in cheese production and do not pose significant health risks.

Benefits

Contribute to the development of flavor and texture in cheese, and may provide probiotic benefits.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and are typically derived from animal or microbial sources. Enzymes are a standard component in cheese production and do not pose significant health risks.

Benefits

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

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Whiskey
Neutral

Whiskey is sometimes used in cheese production for flavoring, adding a unique taste profile. It is typically used in small quantities and does not significantly alter the nutritional profile of the cheese. The alcohol content is usually minimal after processing.

Benefits

Adds a unique flavor profile to the cheese, enhancing its taste and appeal.

Processing

Group 3 · Processed

Processed Foods

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