MILD CHEDDAR NATURAL SHREDDED CHEESE, MILD CHEDDAR
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This shredded cheese is ultra-processed due to the inclusion of anti-caking agents and preservatives like natamycin, which are used to maintain texture and prevent mold. While it contains beneficial ingredients such as cheese culture and is made from pasteurized milk, the processing level and presence of additives limit its score. The use of annatto for coloring is a minor concern but does not significantly impact the overall rating.
Key ingredients 9
Cheese cultureGood
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. This ingredient is a natural part of traditional cheesemaking.
Benefits
Contributes to the development of flavor and texture in cheese, and may support gut health through beneficial bacteria.
Pasteurized milkNeutral
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.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are a natural part of the cheesemaking process. Enzymes are essential for transforming milk into cheese.
Benefits
Essential for the coagulation process in cheesemaking, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and has been used traditionally in food coloring.
Benefits
Provides natural color to cheese without synthetic additives.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient derived from potatoes. It does not significantly alter the nutritional profile of the cheese.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Corn starch is used as an anti-caking agent in shredded cheese. It is derived from corn and helps keep cheese shreds separate. Corn starch is a common food additive with minimal impact on nutrition.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent and anti-caking agent in cheese. It is a naturally occurring mineral that helps maintain the texture of cheese. It is generally recognized as safe in food applications.
Benefits
Helps maintain the texture and firmness of cheese.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is a preservative that prevents mold growth on cheese surfaces. While effective, it is an additive that some consumers prefer to avoid.
Risks
May cause allergic reactions in sensitive individuals and is an additive that some consumers prefer to avoid.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Ultra-Processed Foods
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