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Extra Sharp Chedder Cheese

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

Common questions

Is Extra Sharp Chedder Cheese healthy?

Extra Sharp Chedder 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 extra sharp cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Extra Sharp Chedder Cheese?

Extra Sharp Chedder Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Extra Sharp Chedder Cheese's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk 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 Chedder Cheese

Cobot
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This extra sharp cheddar cheese is made from fresh 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 harmful additives or artificial ingredients, allowing it to score well within its category. Its high protein and fat content, along with minimal carbohydrates, contribute to its nutritional value.

Key ingredients 4

Fresh pasteurized milk
Good

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, contributing to its rich flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Fresh pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They consist of beneficial bacteria that help in the development of cheese characteristics. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Benefits

Facilitate the fermentation process, enhancing the flavor and texture of cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and shelf life. While necessary for flavor, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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