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Aged red leicester cheese

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

Common questions

Is Aged red leicester cheese healthy?

Aged red leicester cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This aged red leicester cheese is made from pasteurized cow's milk, salt, starter culture, rennet, and annatto for color, which are typical ingredients for traditional cheese.

How processed is Aged red leicester cheese?

Aged red leicester cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Aged red leicester cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Cow's Milk, Rennet 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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Aged red leicester cheese

75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This aged red leicester cheese is made from pasteurized cow's milk, salt, starter culture, rennet, and annatto for color, which are typical ingredients for traditional cheese. The product is processed, but it maintains a clean ingredient list without harmful additives or seed oils. The use of annatto as a natural colorant is acceptable, and the cheese provides a good source of protein and beneficial fats.

Key ingredients 5

Pasteurized Cow's Milk
Good

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein and beneficial fats.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized Cow's Milk →
Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for coagulating milk and forming cheese curds.

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Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While essential for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Starter Culture
Neutral

Starter cultures are used to initiate the fermentation process in cheese making. They are essential for developing flavor and texture in cheese. These cultures are generally considered safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese.

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Annatto (Color)
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a reddish-orange color to cheese. Annatto is generally considered safe and has been used traditionally in food coloring.

Benefits

Provides natural coloring without artificial additives.

See more about Annatto (Color) →

Processing

Group 3 · Processed

Processed Foods

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