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sharp cheddar

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Common questions

Is sharp cheddar healthy?

sharp cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This sharp cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is sharp cheddar?

sharp cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive sharp cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cheese Culture counts 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 cheddar

Borden
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Borden, Inc.
Category Cheese
Summary

This sharp cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The product is processed but maintains a clean label without any harmful additives or seed oils, which supports a higher score within its category. The use of cheese culture is beneficial for flavor development and gut health, contributing positively to its overall rating.

Key ingredients 5

Cheese Culture
Good

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 development of probiotics, which can support digestive health.

See more about Cheese Culture →
Pasteurized Milk
Neutral

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.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

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

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Enzymes
Neutral

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.

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Annatto (Color)
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic orange hue. It is generally considered safe and does not affect the flavor of the cheese. As a natural additive, it is preferable to synthetic dyes.

Risks

In rare cases, it may cause allergic reactions in sensitive individuals.

Benefits

Provides a natural source of color without altering the taste or nutritional profile of the cheese.

See more about Annatto (Color) →

Processing

Group 3 · Processed

Processed Foods

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