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Hoard’s Dairyman Gouda

Common questions

Is Hoard’s Dairyman Gouda healthy?

Hoard’s Dairyman Gouda scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Gouda cheese is made from pasteurized cow's milk, cultures, enzymes, salt, and annatto, which are traditional ingredients for cheese-making.

How processed is Hoard’s Dairyman Gouda?

Hoard’s Dairyman Gouda is NOVA Group 3: Processed Foods.

Which ingredients drive Hoard’s Dairyman Gouda's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, 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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Hoard’s Dairyman Gouda

Hoard’s Dairyman
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by W.D. Hoard & Sons Company
Category Cheese
Summary

This Gouda cheese is made from pasteurized cow's milk, cultures, enzymes, salt, and annatto, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its nutritional profile, with a good balance of protein and fat, supports its high rating despite the processing level cap.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a rich source of vitamins and minerals, supporting overall health.

Risks

Potential lactose intolerance or milk allergy concerns for some individuals.

Benefits

Rich in protein and calcium, supporting bone and muscle health. Provides essential vitamins and minerals such as vitamin D and B12.

See more about Pasteurized cow's milk →
Cultures
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

May support gut health by promoting beneficial bacteria growth.

See more about Cultures →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. Their role is primarily functional, with no direct nutritional impact.

Benefits

Essential for cheese production, contributing to texture and flavor.

See more about Enzymes →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It helps control microbial growth and moisture content. While necessary in cheese-making, excessive consumption 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 →
Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is generally considered safe and does not affect the flavor. Its use is primarily aesthetic, with no nutritional impact.

Risks

Rare allergic reactions may occur in sensitive individuals.

Benefits

Provides natural color without artificial additives.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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