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SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT

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Common questions

Is SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT healthy?

SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded cheese product is made from cultured milk, salt, and enzymes, which are typical ingredients in traditional cheese.

How processed is SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT?

SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT is NOVA Group 3: Processed Foods.

Which ingredients drive SHARP WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk counts in its favor; Natamycin 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 WHITE CHEDDAR SHREDDED CHEESE, FARMSTYLE CUT

Tillamook
70 Good

Analysis updated September 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 shredded cheese product is made from cultured milk, salt, and enzymes, which are typical ingredients in traditional cheese. However, it includes potato starch to prevent caking and natamycin as a mold inhibitor, which are additional processing elements. While these additives are generally considered safe, they contribute to the product's processed nature, limiting its score compared to less processed cheeses.

Key ingredients 5

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 can vary, but it is generally a nutritious component of cheese.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Fermentation may provide beneficial probiotics.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese production, but excessive consumption can contribute to high blood pressure. The type of salt used is not specified, which affects its mineral content.

Risks

Excessive salt intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. The specific type of enzyme can affect the texture and flavor of the cheese.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Potato starch
Neutral

Potato starch is added to prevent caking in shredded cheese. It is a natural carbohydrate that helps maintain the product's texture. While it is generally safe, it adds minimal nutritional value.

Benefits

Helps maintain the texture of shredded cheese by preventing clumping.

See more about Potato starch →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe in small amounts, it is an additive that some consumers prefer to avoid. Its use is regulated to ensure safety, but it does not contribute to the nutritional value of the product.

Risks

Potential for allergic reactions in sensitive individuals, though generally considered safe.

Benefits

Prevents mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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