Shop Map Research Get the app
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 with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheeses.

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, Cheese cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

88
Vermont Extra Sharp White Cheddar Cheese Bar
Private Selection
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve

See more

SERIOUSLY SHARP CHEDDAR CHEESE

Cabot Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

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

This cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheeses. The product is processed but does not contain any harmful additives or seed oils, allowing it to score well within its category. Its clean label and beneficial cheese cultures contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for developing the characteristic sharpness of cheddar cheese.

Benefits

Promotes gut health by supporting beneficial bacteria in the digestive system.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor profile of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process, impacting texture and flavor. Typically derived from animal or microbial sources, they are standard in cheese production.

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

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese