Cabot Vermont Sharp Cheddar Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This Vermont Sharp Cheddar Cheese is made from fresh pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, which are all traditional ingredients in cheese production. Despite being classified as ultra-processed due to its processing level, it maintains a clean label with minimal additives and no harmful ingredients, allowing it to score well within its category. The presence of beneficial ingredients like fresh milk and cheese cultures contributes positively to its nutritional profile.
Key ingredients 5
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a marker of quality in cheese production.
Benefits
May support digestive health through the presence of probiotics.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in traditional cheese-making.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is considered safe and does not affect the flavor or nutritional value of the cheese. Annatto is a traditional coloring choice in cheese production.
Benefits
Provides natural color without affecting flavor or nutrition.
Processing
Ultra-Processed Foods
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