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SHARP CHEDDAR CHEESE

Common questions

Is SHARP CHEDDAR CHEESE healthy?

SHARP 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 sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color, which is a simple and traditional ingredient list for cheese.

How processed is SHARP CHEDDAR CHEESE?

SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk counts in its favor; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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SHARP CHEDDAR CHEESE

Tillamook Country Creamery Association
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Tillamook County Creamery Association
Category Cheese
Summary

This sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color, which is a simple and traditional ingredient list for cheese. The presence of annatto, while natural, is primarily for aesthetic purposes and can cause allergic reactions in some individuals. Despite being classified as ultra-processed, the cheese maintains a clean label with minimal additives, which supports a higher score within its processing category.

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and probiotic content. The quality of the milk, such as being grass-fed, can further improve its nutritional profile.

Benefits

Rich in protein and healthy fats, cultured milk supports muscle maintenance and provides energy. Fermentation may also offer probiotic benefits.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient that helps control moisture and texture in cheese production. While necessary, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are essential for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Enzymes facilitate the transformation of milk into cheese, contributing to texture and flavor development.

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Annatto
Bad

Annatto is a natural colorant used to give cheese its characteristic orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.

Benefits

Provides a natural color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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