Raw Cheddar

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Common questions

Is Raw Cheddar healthy?

Raw Cheddar scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This raw cheddar is made from high-quality ingredients including raw organic whole milk, sea salt, and cultures, which contribute to its nutritional value and flavor.

How processed is Raw Cheddar?

Raw Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Raw Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Raw Organic Whole Milk, Sea Salt, 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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Raw Cheddar

88 Excellent

Analysis updated August 2026 · How Scout scores

$9.99 · 8 oz · $1.25 / ounce
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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese
Summary

This raw cheddar is made from high-quality ingredients including raw organic whole milk, sea salt, and cultures, which contribute to its nutritional value and flavor. The use of raw milk retains beneficial enzymes and probiotics, enhancing its health benefits. Despite being processed, the clean ingredient list and traditional cheesemaking process allow it to score highly within its category.

Key ingredients 4

Raw Organic Whole Milk
Very Good

Raw organic whole milk is a high-quality source of protein and healthy fats. Being organic, it is free from synthetic pesticides and hormones. The raw form retains beneficial enzymes and probiotics that are often lost in pasteurization.

Risks

Potential risks include the presence of harmful bacteria if not handled properly.

Benefits

Rich in essential nutrients like calcium and vitamin D, supporting bone health and overall nutrition.

See more about Raw Organic Whole Milk →
Sea Salt
Good

Sea salt is a minimally processed source of sodium and trace minerals. It is often preferred over refined table salt due to its natural mineral content. The use of sea salt can enhance flavor without excessive processing.

Risks

Excessive consumption can lead to high blood pressure and related health issues.

Benefits

Provides essential minerals and can enhance the flavor of foods naturally.

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Cultures
Good

Cultures are beneficial bacteria used in cheese production to ferment milk. They contribute to the development of flavor and texture in cheese. The fermentation process can also enhance the digestibility of the product.

Benefits

Supports gut health by introducing beneficial probiotics and aids in the digestion of lactose.

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Vegetarian Enzyme
Neutral

Vegetarian enzymes are used as a coagulant in cheese-making, replacing animal rennet. They are suitable for vegetarians and help in the curdling process. While they are functional, they do not contribute significant nutritional value.

Benefits

Allows cheese production to be suitable for vegetarians without compromising the cheese-making process.

See more about Vegetarian Enzyme →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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