Sargento SLICED NATURAL CHEDDAR CHEESE, SHARP CHEDDAR
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its packaging and processing level, which limits its score. Despite the clean ingredient list and beneficial cheese culture, the processing level prevents it from achieving a higher 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
Contributes to the fermentation process, enhancing flavor and potentially supporting gut health through beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
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 and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.
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 color. As a natural colorant, it is generally considered safe and free from the risks associated with artificial dyes.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese without the use of artificial dyes, maintaining consumer appeal.
Processing
Ultra-Processed Foods
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