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Truly Natural Aged Cheddar

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Common questions

Is Truly Natural Aged Cheddar healthy?

Truly Natural Aged Cheddar scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This aged cheddar is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production.

How processed is Truly Natural Aged Cheddar?

Truly Natural Aged Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Truly Natural Aged Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese Cultures counts 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 Natural Aged Cheddar

Truly
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Boston Beer Company
Category Cheese
Summary

This aged cheddar is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of beneficial cheese cultures enhances its nutritional profile, contributing positively to gut health and flavor development.

Key ingredients 4

Cheese Cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process, contributing to the flavor and texture of cheese. They are essential for developing the unique characteristics of aged cheddar. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process, enhancing flavor and texture, and may promote gut health by supporting beneficial bacteria.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process and are essential for texture development. Typically derived from animal or microbial sources, they are crucial for cheese production.

Benefits

Essential for the cheese-making process, helping to develop the texture and structure of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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