Cabot Extra Sharp Cheddar Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This extra sharp cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its maximum score. Despite the processing level, the product maintains a clean ingredient list without harmful additives, contributing to its relatively high score within the constraints of its category.
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. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheesemaking, promoting gut health.
Benefits
May support digestive health by contributing beneficial bacteria to the gut microbiome.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing necessary taste and acting as a preservative. While it is essential in moderation, excessive intake 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 production to aid in the coagulation of milk. They are crucial for transforming milk into cheese, impacting texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheesemaking.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to synthetic dyes.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese, enhancing visual appeal without synthetic additives.
Processing
Ultra-Processed Foods
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