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Liddells Natural Cheese Block

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Common questions

Is Liddells Natural Cheese Block healthy?

Liddells Natural Cheese Block scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese block is made from simple, traditional ingredients: milk, salt, starter culture, and non-animal rennet.

How processed is Liddells Natural Cheese Block?

Liddells Natural Cheese Block is NOVA Group 3: Processed Foods.

Which ingredients drive Liddells Natural Cheese Block's score?

In Scout's ingredient-by-ingredient analysis, Milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Liddells Natural Cheese Block

Liddells
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Saputo Inc.
Category Cheese
Summary

This cheese block is made from simple, traditional ingredients: milk, salt, starter culture, and non-animal rennet. It is a processed food, but the ingredient list is clean and free from additives, artificial colors, or preservatives, which supports a higher score within its category. The use of whole milk as a primary ingredient provides essential nutrients like calcium and protein, contributing positively to its rating.

Key ingredients 4

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient that provides a range of vitamins and minerals. The quality of milk can vary based on the diet of the cows, with grass-fed options being more nutrient-dense.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

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

See more about Milk →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing necessary sodium. The type of salt used can affect the mineral content, with unrefined salts offering trace minerals.

Risks

Excessive sodium intake can lead to high blood pressure and cardiovascular issues.

See more about Salt →
Starter Culture
Neutral

Starter cultures are essential for the fermentation process in cheese making. They help develop flavor and texture by converting lactose into lactic acid. The specific strains used can influence the final taste and nutritional profile of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese. May provide probiotic benefits depending on the strains used.

See more about Starter Culture →
Enzyme
Neutral

Enzymes, such as non-animal rennet, are used to coagulate milk in cheese production. They are crucial for curd formation and the development of cheese texture. Non-animal rennet is suitable for vegetarians and avoids animal-derived ingredients.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation. Suitable for vegetarian diets.

Processing

Group 3 · Processed

Processed Foods

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