Is cheddar cheese considered ultra-processed?

January 7, 2026 •

4 min read

According to the British Nutrition Foundation, most freshly made dairy cheeses, including cheddar, are not classified as ultra-processed foods. Instead, they fall into the 'processed food' category, which uses simple methods like fermentation and aging. This distinction is crucial for understanding how different foods are categorized and what constitutes ultra-processing.

Quick Summary

Natural cheddar cheese is not ultra-processed; it's a minimally processed food made from simple ingredients. In contrast, processed cheese products often contain additives, giving them the ultra-processed label. Learn how to distinguish between genuine cheddar and highly altered cheese alternatives.

Key Points

Natural cheddar cheese is not ultra-processed: Under the NOVA classification system, it is categorized as a processed food (Group 3), not an ultra-processed one (Group 4).
Made from simple ingredients: Genuine cheddar is produced using milk, a bacterial culture, rennet, and salt through traditional methods like fermentation and aging.
Distinction from processed cheese: Ultra-processed cheese products, like individually wrapped American cheese slices, contain emulsifiers, stabilizers, and other additives not found in natural cheddar.
Check the ingredients list: A short, recognizable ingredient list confirms you are buying natural cheddar. The presence of multiple additives indicates an ultra-processed product.
Health considerations: While not ultra-processed, cheddar is still high in fat and salt and should be consumed in moderation as part of a balanced diet.
Processing is a spectrum: Not all processing is equal. Minimally processed foods are healthier than ultra-processed ones, and natural cheddar falls in the less-processed half of the spectrum.
DIY grating is best: To avoid anti-caking agents, buy cheddar in a block and grate it yourself, as some pre-shredded versions contain additives that push them closer to the ultra-processed category.

What is ultra-processed food (UPF)?

To understand whether cheddar is ultra-processed, it is essential to first grasp the NOVA classification system, which categorizes foods based on the nature, extent, and purpose of their processing. Ultra-processed foods (NOVA Group 4) are defined as industrial formulations typically created from substances extracted from foods, often containing additives like flavorings, emulsifiers, and sweeteners that are not used in home cooking. These foods are designed to be highly palatable, profitable, and have a long shelf life, and they include items like packaged snacks, sugary drinks, and mass-produced bread.

The NOVA Classification System

Group 1: Unprocessed or Minimally Processed Foods. These are whole foods with minimal alteration, such as washing or packaging. Examples include fresh fruits, vegetables, eggs, and plain milk.
Group 2: Processed Culinary Ingredients. These are substances like salt, sugar, and oils, derived from Group 1 foods and used to prepare and season meals.
Group 3: Processed Foods. This category involves combining Group 1 and Group 2 ingredients through processes like canning, salting, or fermentation. Natural cheeses like cheddar, which are made with milk, rennet, salt, and cultures, fit into this group.
Group 4: Ultra-Processed Foods (UPFs). As described above, these are industrial formulations containing multiple additives and ingredients not typically found in a home kitchen.

How is natural cheddar cheese made?

Authentic cheddar cheese is produced through a traditional and relatively simple process. The core ingredients are milk, a starter culture of bacteria, rennet, and salt.

Preparation: Milk is pasteurized (a minimal processing step) and a bacterial culture is added to acidify it.
Coagulation: Rennet is introduced to curdle the milk, separating it into solid curds and liquid whey.
Cheddaring: The curds are cut into slabs, which are repeatedly stacked and turned to press out moisture, a process that defines cheddar's unique texture and flavor.
Milling and Salting: The cheddared slabs are milled into smaller pieces and salted to enhance flavor and act as a preservative.
Pressing and Aging: The salted curds are pressed into molds to form blocks and then aged for months or even years.

This process does not involve industrial emulsifiers, artificial flavors, or chemical additives. The end product is recognizable as a transformed version of its original ingredients, placing it firmly in the 'processed food' category, not 'ultra-processed'.

The crucial difference: Cheddar vs. Processed Cheese Slices

Many people confuse natural cheddar with the brightly colored, individually wrapped cheese slices often found in grocery stores, which are indeed ultra-processed. A quick look at the ingredients and production method reveals the significant difference.

Comparison Table: Natural Cheddar vs. Processed Cheese Slices


Feature	Natural Cheddar Cheese	Processed Cheese Slices
NOVA Classification	Group 3 (Processed Food)	Group 4 (Ultra-Processed Food)
Key Ingredients	Milk, starter culture, rennet, salt	Natural cheeses (often cheddar), milk, whey, emulsifiers (e.g., sodium citrate), artificial colors, stabilizers
Production	Curdling, cheddaring, aging. A traditional and natural process.	Melting and blending different cheeses with emulsifiers and other additives.
Texture	Firm and crumbly, develops with aging.	Soft, creamy, and designed for consistent melting.
Flavor	Complex and nuanced, deepens with age.	Uniformly mild and consistent due to flavor additives.
Nutritional Profile	Generally higher in protein and beneficial fats, but can be high in saturated fat and sodium.	Can be higher in sodium and additives, often lower in overall nutritional value.

Potential health implications of UPFs

The debate surrounding ultra-processed foods is driven by growing evidence linking their consumption to a range of negative health outcomes. While the processing itself is not the sole issue, the ingredients and nutritional profile of many UPFs are a concern. UPFs often have higher levels of added sugar, salt, and unhealthy fats, while being lower in fiber and nutrients. Studies have linked high UPF intake to increased risks of obesity, heart disease, type 2 diabetes, and certain cancers. Because of their industrial formulation and hyper-palatability, they can be overconsumed easily.

Making smart choices at the grocery store

Consumers can easily determine if a cheese is ultra-processed by reading the ingredient list. True cheddar will have a short, recognizable list of ingredients—milk, cultures, salt, and enzymes. If the ingredient list is long and includes emulsifiers, stabilizers, flavorings, or preservatives, it is likely an ultra-processed product. While natural cheddar is processed, it is a far cry from its ultra-processed counterparts. Choosing block cheddar over pre-shredded or single-slice varieties can also help, as pre-shredded cheese may contain additives like potato starch to prevent clumping.

Conclusion: Cheddar is processed, but not ultra-processed

In summary, genuine cheddar cheese is not considered ultra-processed. It is a 'processed food' that has undergone a traditional and understandable transformation process using a few simple, natural ingredients. The key distinction lies in the extent of industrial processing and the addition of ingredients not found in a home kitchen. While cheddar can be high in saturated fat and salt, its nutritional value differs significantly from truly ultra-processed items. By understanding the NOVA classification and checking ingredient labels, consumers can make informed decisions and appreciate the difference between a natural dairy product and a heavily engineered food item.

For more information on differentiating between food processing levels, the British Heart Foundation offers a comprehensive guide.

What to look for on a cheese label

To identify a genuine, non-ultra-processed cheese, look for a short ingredient list. If you see emulsifiers, stabilizers like sodium phosphate or xanthan gum, or a long list of unidentifiable additives, the product is likely an ultra-processed alternative. Opt for block cheese and grate it yourself to avoid anti-caking agents found in some pre-shredded varieties.

Key considerations

It is important to remember that even natural, processed foods like cheddar should be consumed in moderation due to their calorie, salt, and saturated fat content. A balanced diet incorporates a variety of minimally and moderately processed foods alongside whole foods. The ultra-processed label serves as a useful tool for identifying foods that have been industrially engineered and may displace more nutritious options in one's diet.

Frequently Asked Questions

The main difference is the ingredients and manufacturing process. Natural cheddar is made from milk, cultures, rennet, and salt, while ultra-processed cheese products like American slices contain added emulsifiers, stabilizers, and other additives not used in traditional cheese making.

Read the ingredient label. A short, simple list with milk, cultures, salt, and enzymes indicates natural cheese. If you see emulsifiers like sodium citrate or potassium phosphate, artificial flavors, or a long list of unrecognizable ingredients, it's an ultra-processed product.

No. Many types of cheese, including traditional cheddars, mozzarella, and soft cheeses like Brie, are considered processed foods, but not ultra-processed. The ultra-processed category is reserved for industrial formulations with numerous additives.

Not necessarily, but it may have additional processing. Some pre-shredded cheeses include anti-caking agents, such as potato starch, which can move them closer to the ultra-processed category. Buying block cheddar and grating it yourself is the safest bet.

The NOVA system is a food classification method that groups foods into four categories based on their level of processing: unprocessed/minimally processed, processed culinary ingredients, processed foods, and ultra-processed foods.

Ultra-processed foods often contain high levels of salt, saturated fat, and additives. Diets high in these foods are linked to increased risks of obesity, heart disease, and other chronic health issues. The additives themselves and the industrial formulation may also contribute to negative health outcomes.

Yes, American cheese is a classic example of an ultra-processed cheese product. It is made by melting down natural cheeses and blending them with emulsifying agents and other additives to create a smooth, long-lasting product.