Sargento SHARP CHEDDAR SLICED NATURAL CHEESE
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto, which are typical ingredients for cheese. However, the presence of natamycin as a mold inhibitor indicates a higher level of processing. Despite having good nutritional content, the processing level limits its score, as it is classified as ultra-processed.
Key ingredients 8
Cheese CultureGood
Cheese cultures help develop flavor and texture, contributing positively to the cheese's quality and fermentation process.
See more about Cheese Culture →Annatto (Vegetable Color)Good
Annatto provides natural coloring, giving the cheese its characteristic sharp yellow-orange hue without artificial dyes.
Natamycin (A Natural Mold Inhibitor)Good
Natamycin helps prevent mold growth, extending shelf life naturally without synthetic preservatives.
Pasteurized MilkNeutral
Pasteurized milk is the base ingredient providing essential nutrients, though it undergoes processing to ensure safety and shelf stability.
See more about Pasteurized Milk →SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Enzymes →En:e160bNeutral
En:e160b is an additive used for coloring, which is generally recognized as safe and common in cheese products.
See more about En:e160b →En:e235Neutral
En:e235 is a preservative that helps maintain freshness, with a neutral impact on the overall ingredient profile.
See more about En:e235 →Processing
Ultra-Processed Foods
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