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Sharp Vermont Cheddar Natural Cheddar Cheese

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Common questions

Is Sharp Vermont Cheddar Natural Cheddar Cheese healthy?

Sharp Vermont Cheddar Natural 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 cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all traditional ingredients in cheese production.

How processed is Sharp Vermont Cheddar Natural Cheddar Cheese?

Sharp Vermont Cheddar Natural Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Sharp Vermont Cheddar Natural Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture 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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Sharp Vermont Cheddar Natural Cheddar Cheese

Market Basket
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Demoulas Super Markets, Inc.
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all traditional ingredients in cheese production. The product is processed but maintains a clean label with no harmful additives, artificial flavors, or seed oils. Its ingredient list supports a high-quality cheese with beneficial nutrients, although the processing level limits its maximum score potential.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture enhances the nutritional value by promoting probiotic benefits.

Benefits

Contributes to the development of flavor and texture in cheese and may offer probiotic benefits.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, providing necessary sodium content. While it is essential for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are crucial for the cheese-making process, helping to develop texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for the coagulation process in cheese making, contributing to texture and flavor.

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to artificial dyes.

Benefits

Provides natural color to cheese, enhancing visual appeal without affecting taste.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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