Cabot NY Extra Sharp Yellow Cheddar Brick, 2 lbs
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, which are generally high-quality ingredients. However, it is classified as ultra-processed due to its processing level, which limits its score despite the clean ingredient list. The use of annatto as a natural colorant is a minor additive, but the overall processing level prevents a higher rating.
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 while retaining nutritional value. It serves as a high-quality base for cheese production.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process, essential for developing flavor and texture in cheese. They contribute to the probiotic content, which can support gut health. The use of traditional cultures enhances the quality and authenticity of the cheese.
Benefits
May support gut health through probiotic activity and enhances cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary for flavor, 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 and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese making and does not pose health risks.
Benefits
Essential for cheese production, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to impart a yellow hue to cheese. It is considered safe and does not affect the flavor or nutritional value of the cheese. Annatto is a preferable alternative to artificial dyes.
Risks
Rare cases of allergic reactions have been reported.
Benefits
Provides natural color without altering flavor or nutritional content.
Processing
Ultra-Processed Foods
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