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Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY

Common questions

Is Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY healthy?

Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production.

How processed is Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY?

Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY is NOVA Group 3: Processed Foods.

Which ingredients drive Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese cultures 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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Truly grass fed NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY

Truly grass fed
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Tirlán Ingredients
Category Cheese
Summary

This cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. The use of grass-fed milk enhances its nutritional profile, providing beneficial omega-3 fatty acids and CLA. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Grass-fed milk is often richer in omega-3 fatty acids and conjugated linoleic acid (CLA) compared to conventional milk.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Grass-fed milk may offer additional health benefits due to higher omega-3 and CLA content.

See more about Pasteurized milk →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They play a crucial role in developing the flavor and texture of the cheese. The use of specific cultures can enhance the nutritional profile by promoting probiotic benefits.

Benefits

Contributes to the development of flavor and texture in cheese. May offer probiotic benefits, supporting gut health.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not significantly impact the nutritional profile. The use of microbial or animal-derived enzymes is common in cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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