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Mild Cheddar Cheese

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

Common questions

Is Mild Cheddar Cheese healthy?

Mild Cheddar Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, and natural colorants, which are typical ingredients for traditional cheese.

How processed is Mild Cheddar Cheese?

Mild Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mild Cheddar Cheese'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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Mild Cheddar Cheese

Andrew & Everett
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by PANOS Brands
Category Cheese
Summary

This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, and natural colorants, which are typical ingredients for traditional cheese. The absence of artificial additives and the use of hormone-free milk contribute positively to its quality. However, as a processed food, its score is capped due to its processing level, despite having a clean ingredient list.

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, which is beneficial for muscle maintenance.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized milk →
Cheese culture
Good

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

Benefits

Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, 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 production.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

Essential for coagulating milk and forming cheese curds, contributing to the texture and consistency of cheese.

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Beta carotene or annatto color
Neutral

Beta carotene and annatto are natural colorants used to give cheese its characteristic yellow hue. They are derived from natural sources and are generally considered safe. These colorants do not significantly impact the nutritional value of the cheese.

Benefits

Provides natural coloring to cheese without artificial additives.

Processing

Group 3 · Processed

Processed Foods

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