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SHARP CHEDDAR CHEESE

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Common questions

Is SHARP CHEDDAR CHEESE healthy?

SHARP CHEDDAR CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, with an added color, which keeps the ingredient list relatively clean and simple.

How processed is SHARP CHEDDAR CHEESE?

SHARP CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheddar cheese 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 CHEESE

Harris Teeter
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This sharp cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, with an added color, which keeps the ingredient list relatively clean and simple. It provides high-quality protein and calcium, essential for bone health, and the fermentation process enhances flavor. Although it is processed, the absence of harmful additives and the use of traditional cheese-making methods contribute positively to its score.

Key ingredients 4

Cheddar cheese
Good

Cheddar cheese is a good source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized milk, which ensures safety and retains nutritional value. The fermentation process enhances flavor and may provide beneficial probiotics.

Risks

High sodium content in cheddar cheese can be a concern for individuals with hypertension or those on a low-sodium diet.

Benefits

Rich in calcium and protein, cheddar cheese supports bone health and muscle maintenance. It may also contain beneficial probiotics due to the fermentation process.

See more about Cheddar cheese →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and texture. However, it does not provide additional nutritional benefits beyond sodium content.

Risks

Excessive salt intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Salt enhances the flavor of cheese and acts as a preservative, extending its shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process but do not contribute significant nutritional value. The use of enzymes is standard in cheese production and does not pose health risks.

Benefits

Enzymes are crucial for the cheese-making process, helping to develop the texture and flavor of the cheese.

See more about Enzymes →
Color added
Neutral

Color added in cheddar cheese is typically annatto, a natural coloring agent derived from seeds. It is used to give cheese its characteristic orange hue. Annatto is generally considered safe and does not affect the nutritional profile of the cheese.

Benefits

Annatto provides a natural color to cheese without altering its flavor or nutritional content.

See more about Color added →

Processing

Group 3 · Processed

Processed Foods

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