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SLICED SHARP CHEDDAR CHEESE

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Common questions

Is SLICED SHARP CHEDDAR CHEESE healthy?

SLICED SHARP CHEDDAR CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sliced sharp cheddar cheese is primarily made from cheddar cheese, which is a good source of protein and calcium.

How processed is SLICED SHARP CHEDDAR CHEESE?

SLICED SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive SLICED SHARP CHEDDAR CHEESE's score?

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

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SLICED SHARP CHEDDAR CHEESE

60 Fair

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This sliced sharp cheddar cheese is primarily made from cheddar cheese, which is a good source of protein and calcium. However, it is classified as ultra-processed due to the addition of color and its processing level, which limits its score despite the beneficial nutrients. The product does not contain harmful additives like seed oils or artificial sweeteners, but the processing level imposes a cap on its rating.

Key ingredients 5

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 cheese is aged to develop its sharp flavor, enhancing its taste profile.

Risks

High in saturated fat and sodium, which may contribute to cardiovascular issues if consumed in excess.

Benefits

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

See more about Cheddar cheese →
Milk
Good

Whole dairy ingredient.

Risks

Potential allergen for individuals with lactose intolerance or milk allergies.

Benefits

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

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While necessary for flavor, it contributes to the overall sodium content of the cheese.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from microbial or animal sources, they are safe for consumption.

Benefits

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

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Color added
Neutral

Color added is used to give cheddar cheese its characteristic orange hue. Typically, natural colorants like annatto are used, which are considered safe. The color does not affect the nutritional value of the cheese.

Benefits

Provides visual appeal without affecting the nutritional profile of the cheese.

See more about Color added →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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