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Seriously Sharp Cheddar Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Seriously Sharp Cheddar Cheese healthy?

Seriously 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 cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Seriously Sharp Cheddar Cheese?

Seriously Sharp Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Seriously Sharp Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Seriously Sharp Cheddar Cheese

Cabot Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Agri-Mark Inc.
Category Cheese
Summary

This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its nutritional profile is strong, with a good balance of protein and fat, contributing to its favorable score within the processed cheese category.

Key ingredients 4

Fresh pasteurized milk
Good

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. 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. Provides essential vitamins and minerals necessary for overall health.

See more about Fresh pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic sharpness of cheddar cheese.

Benefits

Essential for developing the flavor and texture of cheese, contributing to its unique taste profile.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life and safety.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheesemaking process, aiding in milk coagulation and flavor development. They are naturally occurring and essential for transforming milk into cheese. Enzymes do not provide direct nutritional benefits but are vital for cheese production.

Benefits

Facilitate the transformation of milk into cheese, contributing to its texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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