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Schnucks EXTRA SHARP CHEDDAR CHEESE

Common questions

Is Schnucks EXTRA SHARP CHEDDAR CHEESE healthy?

Schnucks EXTRA SHARP CHEDDAR CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This extra sharp cheddar cheese is a processed food, but it contains minimal ingredients, primarily cheddar cheese made from cultured pasteurized milk, salt, and enzymes.

How processed is Schnucks EXTRA SHARP CHEDDAR CHEESE?

Schnucks EXTRA SHARP CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Schnucks EXTRA SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheddar cheese 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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Schnucks EXTRA SHARP CHEDDAR CHEESE

Schnucks
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by 1939 Group, Inc.
Category Cheese
Summary

This extra sharp cheddar cheese is a processed food, but it contains minimal ingredients, primarily cheddar cheese made from cultured pasteurized milk, salt, and enzymes. The product benefits from being a good source of protein and calcium, essential for bone health, and lacks harmful additives or seed oils. However, due to its processing level, the score is capped, despite its clean ingredient list.

Key ingredients 4

Cheddar cheese
Good

Cheddar cheese is a good source of protein and calcium, essential for bone health. It is made from cultured pasteurized milk, which ensures safety and quality. The aging process enhances flavor and nutrient concentration.

Risks

High sodium content may be a concern for individuals with hypertension or those on a low-sodium diet.

Benefits

Rich in protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from the culturing process that may aid digestion.

See more about Cheddar cheese →
Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and do not pose health risks. Typically derived from animal or microbial sources, they are crucial for texture and flavor development.

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Color added
Neutral

Color added is often used to achieve a consistent appearance in cheese. It is typically derived from natural sources like annatto. The addition of color does not affect the nutritional value of the cheese.

See more about Color added →

Processing

Group 3 · Processed

Processed Foods

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