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Cheddar Cheese

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

Common questions

Is Cheddar Cheese healthy?

Cheddar Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheddar cheese is made from pasteurized milk, starter culture, salt, and vegetarian rennet, which are traditional ingredients for cheese production.

How processed is Cheddar Cheese?

Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurised Milk, Starter Culture 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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Cheddar Cheese

coles simply
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Coles Group
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, starter culture, salt, and vegetarian rennet, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with minimal additives, contributing to its favorable score. The presence of a single additive, mineral salt, does not significantly detract from its overall quality, allowing it to score well within the processed cheese category.

Key ingredients 5

Pasteurised Milk
Good

Pasteurised milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Starter Culture
Good

Starter cultures are beneficial bacteria used in cheese production to initiate fermentation. They enhance the flavor and texture of the cheese while also contributing to its preservation. These cultures can also provide probiotic benefits, supporting gut health.

Benefits

May offer probiotic benefits that support digestive health.

See more about Starter Culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While essential in moderation, excessive salt intake can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Mineral Salt
Neutral

Mineral salt (509) is used as a firming agent in cheese production. It helps maintain the texture and structure of the cheese. While it serves a functional purpose, it does not provide significant nutritional benefits.

Benefits

Helps maintain the texture and structure of cheese.

See more about Mineral Salt →
Enzyme
Neutral

Vegetarian rennet is an enzyme used to coagulate milk, essential for cheese production. It is a plant-based alternative to animal rennet, making it suitable for vegetarians. While crucial for cheese making, it does not contribute additional nutritional value.

Benefits

Allows for the coagulation of milk, essential in cheese production.

Processing

Group 3 · Processed

Processed Foods

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