Sargento ULTRA THIN NATURAL CHEDDAR CHEESE SLICES, SHARP CHEDDAR
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product is a traditional cheese with a simple ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. Despite its clean label and beneficial ingredients, it is classified as ultra-processed due to its packaging and form, which limits its score. The absence of harmful additives and the use of natural coloring are positive aspects, but the processing level imposes a cap on its rating.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese-making processes.
Benefits
Contains beneficial bacteria that can support digestive health and enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese, offering a balance of nutrients.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a necessary component in cheese-making, helping to control moisture and inhibit unwanted bacterial growth. While it is essential, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and flavor enhancer, contributing to the overall taste and shelf life of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. These are typically derived from natural sources and are essential for cheese-making.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Being a natural colorant, it is generally considered safe.
Risks
Some individuals may experience allergic reactions, although this is rare.
Benefits
Provides a natural source of color without the use of artificial dyes.
Processing
Ultra-Processed Foods
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