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Edam cheese

Common questions

Is Edam cheese healthy?

Edam cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Edam cheese is a processed cheese with a relatively simple ingredient list, including pasteurized milk, cheese culture, and enzymes, which are typical for cheese production.

How processed is Edam cheese?

Edam cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Edam cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor; Annatto color is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Edam cheese

Coles
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Coles Group
Category Cheese
Summary

Edam cheese is a processed cheese with a relatively simple ingredient list, including pasteurized milk, cheese culture, and enzymes, which are typical for cheese production. The presence of annatto as a colorant is a minor concern due to potential allergic reactions, but it does not significantly detract from the overall quality. The cheese's processing level limits its score, but its clean label and traditional ingredients support a high rating within its category.

Key ingredients 6

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process and can contribute to gut health by promoting beneficial bacteria.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

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Enzyme
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not significantly impact the nutritional profile. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While necessary in cheese production, excessive salt intake can be a health concern.

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.

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Firming agent calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd firmness and texture. It is a common additive in cheese production and does not significantly alter the nutritional profile. It helps maintain the structural integrity of the cheese.

Benefits

Improves curd firmness and texture, aiding in the cheese-making process.

Annatto color
Bad

Annatto is a natural colorant used to give cheese its yellow hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic and does not contribute to the nutritional value of the cheese.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides a natural color to cheese without synthetic additives.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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