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Bowl & Basket New York Extra Sharp Cheddar Natural Cheese

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

Common questions

Is Bowl & Basket New York Extra Sharp Cheddar Natural Cheese healthy?

Bowl & Basket New York Extra Sharp Cheddar Natural 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 cultured pasteurized milk, salt, enzymes, and annatto, which are typical ingredients for cheddar cheese.

How processed is Bowl & Basket New York Extra Sharp Cheddar Natural Cheese?

Bowl & Basket New York Extra Sharp Cheddar Natural Cheese is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Bowl & Basket New York Extra Sharp Cheddar Natural Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Milk counts 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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Bowl & Basket New York Extra Sharp Cheddar Natural Cheese

Bowl & Basket
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Wakefern Food Corp.
Category Cheese
Summary

This cheese is made from cultured pasteurized milk, salt, enzymes, and annatto, which are typical ingredients for cheddar cheese. While it is categorized as ultra-processed due to its processing level, it maintains a relatively clean ingredient list with minimal additives. The use of annatto for coloring is a minor concern, but the product's overall simplicity and lack of harmful additives contribute positively to its score.

Key ingredients 4

Cultured Pasteurized Milk
Good

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

Benefits

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

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary, 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 crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

Facilitates the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →
Annatto
Bad

Annatto is a natural coloring agent used to give cheese its yellow hue. While natural, it can cause allergic reactions in sensitive individuals. It is used primarily for aesthetic purposes rather than nutritional benefits.

Risks

May cause allergic reactions in some individuals.

Benefits

Provides a natural color to cheese without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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