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Agreed Cheddar

Common questions

Is Agreed Cheddar healthy?

Agreed 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 cheddar cheese is made from cultured milk, enzymes, salt, and annatto, which are traditional ingredients for cheese production.

How processed is Agreed Cheddar?

Agreed Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Agreed Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cultured 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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Agreed Cheddar

Do The Right Thing
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheddar cheese is made from cultured milk, enzymes, salt, and annatto, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of cultured milk provides beneficial probiotics, enhancing its nutritional profile.

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing beneficial probiotics. It undergoes fermentation, which enhances its nutritional profile and digestibility. The quality of cultured milk can vary based on the source and treatment of the milk.

Benefits

Provides probiotics that support gut health and contribute to the cheese's flavor and texture.

See more about Cultured milk →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese but do not contribute significant nutritional value. The type of enzymes used can vary, affecting the final product's characteristics.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making but does not offer additional nutritional benefits. The amount of salt can affect the cheese's taste and shelf life.

Risks

Excessive consumption of salt can lead to health issues such as high blood pressure.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
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 color to cheese without affecting its flavor. Annatto is considered safe and is a traditional coloring choice in cheese-making.

Benefits

Provides natural color to cheese, enhancing its visual appeal without altering taste.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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