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Extra Mature Organic Cheddar Cheese - 7 oz

Common questions

Is Extra Mature Organic Cheddar Cheese - 7 oz healthy?

Extra Mature Organic Cheddar Cheese - 7 oz scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This extra mature organic cheddar cheese is made from high-quality ingredients, including organic pasteurized cow's milk, salt, starter culture, and vegetarian enzyme.

How processed is Extra Mature Organic Cheddar Cheese - 7 oz?

Extra Mature Organic Cheddar Cheese - 7 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Extra Mature Organic Cheddar Cheese - 7 oz's score?

In Scout's ingredient-by-ingredient analysis, Organic Pasteurized Cow's Milk, Starter Culture 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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Extra Mature Organic Cheddar Cheese - 7 oz

British Organic Dairy Co.
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Omsco
Category Cheese
Summary

This extra mature organic cheddar cheese is made from high-quality ingredients, including organic pasteurized cow's milk, salt, starter culture, and vegetarian enzyme. The organic certification ensures the absence of synthetic pesticides and hormones, contributing to its health benefits. Despite being processed, the clean ingredient list and traditional cheesemaking process allow it to score well within its category.

Key ingredients 4

Organic Pasteurized Cow's Milk
Good

Organic pasteurized cow's milk is a high-quality source of protein and calcium. The organic certification ensures it is free from synthetic pesticides and hormones. Pasteurization makes it safe for consumption by eliminating harmful bacteria.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.

See more about Organic Pasteurized Cow's Milk →
Starter Culture
Good

Starter cultures are beneficial bacteria used in cheese fermentation. They contribute to the development of flavor and texture in cheese. These cultures also improve the digestibility of the cheese.

Benefits

Promotes the development of beneficial bacteria, enhancing flavor and potentially aiding digestion.

See more about Starter Culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. However, excessive sodium intake can be a health concern.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

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

See more about Salt →
Vegetarian Enzyme
Neutral

Vegetarian enzymes are used as a rennet substitute in cheese making. They facilitate the coagulation of milk, essential for cheese production. This ingredient is suitable for vegetarians and does not impact the nutritional profile of the cheese.

Benefits

Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.

See more about Vegetarian Enzyme →

Processing

Group 3 · Processed

Processed Foods

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