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KROGER, EXTRA SHARP CHEDDAR CHEESE

Common questions

Is KROGER, EXTRA SHARP CHEDDAR CHEESE healthy?

KROGER, EXTRA SHARP CHEDDAR CHEESE scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for cheddar cheese.

How processed is KROGER, EXTRA SHARP CHEDDAR CHEESE?

KROGER, EXTRA SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive KROGER, EXTRA SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor; Annatto 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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KROGER, EXTRA SHARP CHEDDAR CHEESE

Kroger
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Kroger
Category Cheese
Summary

This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for cheddar cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a relatively clean ingredient list. The presence of annatto, a natural colorant, does not significantly impact the nutritional value but can cause allergic reactions in some individuals.

Key ingredients 5

Pasteurized milk
Good

Pasteurized 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 cheese production, contributing to its nutritional profile.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. While they play a functional role, they do not provide direct nutritional benefits.

Benefits

Essential for the cheese-making process, aiding in curd formation and maturation.

See more about Enzymes →
Annatto
Bad

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

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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