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EXTRA SHARP CHEDDAR CHEESE SLICES

Common questions

Is EXTRA SHARP CHEDDAR CHEESE SLICES healthy?

EXTRA SHARP CHEDDAR CHEESE SLICES scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This extra sharp cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is EXTRA SHARP CHEDDAR CHEESE SLICES?

EXTRA SHARP CHEDDAR CHEESE SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive EXTRA SHARP CHEDDAR CHEESE SLICES' 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.

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EXTRA SHARP CHEDDAR CHEESE SLICES

Agri-Mark Inc.
75 Good

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 extra sharp cheddar cheese is made from 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 artificial additives or seed oils, contributing to a favorable score. Its high protein content and the presence of beneficial cheese cultures further enhance its nutritional profile.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture. They play a crucial role in developing the cheese's unique characteristics and can support gut health. The presence of live cultures can enhance the nutritional profile of the cheese.

Benefits

May support gut health by providing beneficial bacteria and contribute to the development of cheese flavor and texture.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese production, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health concerns related to high sodium intake. In this context, it serves a functional role without significant health benefits.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

See more about Salt →
Enzymes
Neutral

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. Typically derived from animal or microbial sources, they are a standard component in cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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