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MEIJER, SHARP CHEDDAR CHEESE

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Common questions

Is MEIJER, SHARP CHEDDAR CHEESE healthy?

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

How processed is MEIJER, SHARP CHEDDAR CHEESE?

MEIJER, SHARP CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MEIJER, SHARP CHEDDAR CHEESE'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.

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MEIJER, SHARP CHEDDAR CHEESE

Meijer
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Meijer, Inc.
Category Cheese
Summary

This sharp cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

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.

Benefits

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

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods and provides sodium, an essential mineral. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Provides essential sodium, which is necessary for fluid balance and nerve function.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from animal or microbial sources.

Benefits

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

See more about Enzymes →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic orange hue. It is generally considered safe and is a natural alternative to synthetic dyes.

Risks

Some individuals may experience allergic reactions, though this is rare.

Benefits

Provides natural coloring without the use of artificial dyes, enhancing visual appeal.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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