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Select Specialty Cheddar

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

Common questions

Is Select Specialty Cheddar healthy?

Select Specialty Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is Select Specialty Cheddar?

Select Specialty Cheddar is NOVA Group 3: Processed Foods.

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Select Specialty Cheddar

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cultured Pasteurized Milk
Neutral

Cultured pasteurized milk is a standard ingredient in cheese production, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common ingredient in cheese, contributing to its texture and flavor.

Benefits

Provides essential proteins and fats necessary for body functions and contributes to the cheese's texture and flavor.

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While it is necessary for cheese production, 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 →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in milk coagulation and flavor development. They are typically derived from microbial or animal sources. Enzymes are essential for transforming milk into cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is minimally processed and generally considered safe. Annatto does not affect the flavor or nutritional profile of the cheese.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides a natural color to cheese without affecting its flavor or nutritional value.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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