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EXTRA SHARP WHITE NATURAL CHEDDAR CHEESE

Common questions

Is EXTRA SHARP WHITE NATURAL CHEDDAR CHEESE healthy?

EXTRA SHARP WHITE 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 extra sharp white natural cheddar cheese is made from a simple and traditional ingredient list of cultured milk, salt, and enzymes, which aligns with traditional cheesemaking practices.

How processed is EXTRA SHARP WHITE NATURAL CHEDDAR CHEESE?

EXTRA SHARP WHITE NATURAL CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

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EXTRA SHARP WHITE NATURAL CHEDDAR CHEESE

Tillamook
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Tillamook County Creamery Association
Category Cheese
Summary

This extra sharp white natural cheddar cheese is made from a simple and traditional ingredient list of cultured milk, salt, and enzymes, which aligns with traditional cheesemaking practices. Despite being classified as processed, it lacks harmful additives and maintains a clean label, allowing it to score well within its category. The absence of artificial ingredients and minimal processing contribute positively to its rating.

Key ingredients 3

Cultured milk
Neutral

Cultured milk is the primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and nutrient absorption. The quality of the milk can vary based on the source and treatment of the cows.

Risks

Potential risks include lactose intolerance or milk allergies in sensitive individuals.

Benefits

Provides a source of high-quality protein and essential fats, contributing to the nutritional value of cheese.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese production for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. The amount of salt can affect the cheese's texture and shelf life.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances flavor, contributing to the cheese's overall appeal.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. The type of enzymes used can vary, affecting the final product's characteristics.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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