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Sharp Cheddar

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Common questions

Is Sharp Cheddar healthy?

Sharp 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 sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional ingredients for cheese.

How processed is Sharp Cheddar?

Sharp Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Sharp Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Sharp Cheddar

Kroger
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The presence of beneficial cheese cultures enhances its nutritional profile, contributing to a favorable rating despite its processing level.

Key ingredients 5

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contains beneficial bacteria that may support gut health and enhance the flavor and texture of the cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing taste and extending shelf life. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

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Annatto for color
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. As a natural additive, it is generally considered safe and preferable to artificial dyes.

Benefits

Provides natural color to cheese, enhancing visual appeal without altering taste.

Processing

Group 3 · Processed

Processed Foods

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