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Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case.

Common questions

Is Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case. healthy?

Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case. scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Muenster cheese is made from pasteurized milk, cheese culture, salt, and annatto for color, which are all traditional cheese ingredients.

How processed is Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case.?

Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case. is NOVA Group 3: Processed Foods.

Which ingredients drive Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case.'s score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese 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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Andrew and Everett Muenster Thin Sliced Cheese, 7 Ounce -- 12 per case.

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 Muenster cheese is made from pasteurized milk, cheese culture, salt, and annatto for color, which are all traditional cheese ingredients. The absence of harmful additives and the use of rBGH-BST free milk contribute positively to its quality. However, as a processed food, its score is capped, but it remains a clean and straightforward product within its category.

Key ingredients 5

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. It is a high-quality source of animal-based protein.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese. These cultures can also support gut health.

Benefits

Contributes to the development of cheese flavor and may support gut health through beneficial bacteria.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, helping to control moisture and bacterial growth. While necessary, excessive consumption of salt 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 →
Enzymes
Neutral

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

Benefits

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

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. Annatto is generally considered safe and does not affect the nutritional value of the cheese.

Benefits

Provides natural color without affecting the nutritional profile of the cheese.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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