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VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE

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

Common questions

Is VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE healthy?

VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded cheddar cheese is made from high-quality ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value.

How processed is VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE?

VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE's score?

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

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VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE

Cabot Creamery
Bioengineered
80 Good

Analysis updated August 2026 · How Scout scores

8 oz
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Agri-Mark
Category Cheese
Summary

This shredded cheddar cheese is made from high-quality ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value. However, it includes additives such as natamycin and anti-caking agents, which are typical in processed cheese products. While these additives are generally safe, they slightly detract from the product's overall healthiness compared to less processed cheese options.

Key ingredients 8

Pasteurized milk
Good

This ingredient provides natural dairy nutrients and is minimally processed, making it a wholesome base for cheese.

See more about Pasteurized milk →
Cheese cultures
Good

Cultures help develop flavor and texture naturally, supporting traditional cheese-making processes.

See more about Cheese cultures →
Salt
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Salt →
Enzymes
Neutral

Enzymes are used to coagulate milk and develop cheese texture, a common processing step in cheese production.

See more about Enzymes →
Potato starch
Neutral

Potato starch is used to prevent caking and improve texture, with no significant health impact.

See more about Potato starch →
Corn starch
Neutral

Corn starch acts as an anti-caking agent and stabilizer, common in processed foods.

See more about Corn starch →
Calcium sulfate
Neutral

Calcium sulfate is added to prevent caking and improve texture, a standard food additive.

See more about Calcium sulfate →
Natamycin
Neutral

Natamycin is a natural mold inhibitor that extends shelf life without synthetic chemicals.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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