Shop Map Research Get the app
Sharp White Cheddar

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Sharp White Cheddar healthy?

Sharp White Cheddar scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp white cheddar is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese.

How processed is Sharp White Cheddar?

Sharp White Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Sharp White Cheddar's score?

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

You might also like

88
vermont extra sharp white cheddar cheese
Private Selection
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99

More from Land O Lakes

Land O Lakes UNSALTED BUTTER 55 Land O Lakes UNSALTED BUTTER Land O Lakes BUTTER WITH OLIVE OIL & SEA SALT 83 Land O Lakes BUTTER WITH OLIVE OIL & SEA SALT Land O Lakes SALTED BUTTER STICKS 75 Land O Lakes SALTED BUTTER STICKS Land O Lakes BUTTER WITH CANOLA OIL SPREAD 60 Land O Lakes BUTTER WITH CANOLA OIL SPREAD

See more

Sharp White Cheddar

Land O Lakes
75 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Land O'Lakes, Inc.
Category Cheese
Summary

This sharp white cheddar is made from cultured pasteurized milk, salt, and enzymes, which are 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. Its simple ingredient list and traditional cheese-making process contribute positively to its rating.

Key ingredients 3

Cultured Pasteurized Milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility through fermentation.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Fermentation improves digestibility and adds beneficial probiotics.

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for taste, excessive consumption can lead to health issues.

Risks

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

Benefits

Essential for flavor and preservation in cheese, contributing to the overall taste profile.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources and are crucial for cheese texture. The use of enzymes is standard in cheese making and poses no health concerns.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and enhancing flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese