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Cabot Seriously sharp

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

Common questions

Is Cabot Seriously sharp healthy?

Cabot Seriously sharp scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Cabot Seriously sharp?

Cabot Seriously sharp is NOVA Group 3: Processed Foods.

Which ingredients drive Cabot Seriously sharp'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.

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Cabot Seriously sharp

Cabot
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
Category Cheese
Summary

This cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients 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. The presence of live cultures can aid in digestion and improve gut flora.

Benefits

Contributes to the development of probiotics, which support digestive health and enhance nutrient absorption.

See more about Cheese cultures →
Fresh pasteurized milk
Neutral

Fresh pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria. It lacks the additional benefits of raw or grass-fed milk.

Benefits

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

See more about Fresh pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making but does not provide additional nutritional benefits. Excessive consumption can lead to health issues such as hypertension.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide direct nutritional benefits. The type of enzyme used can vary, affecting the final product's texture and flavor.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese production.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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