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SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE

Common questions

Is SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE healthy?

SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR 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 cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE?

SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE'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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SERIOUSLY SHARP PREMIUM NATURAL CHEDDAR CHEESE

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 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 artificial additives or seed oils, contributing to its high score within the processed food category. The use of beneficial cheese cultures supports gut health, enhancing the product's nutritional profile.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures indicates a natural fermentation process.

Benefits

Supports gut health through the development of probiotics and enhances the flavor and texture of the cheese.

See more about Cheese cultures →
Fresh pasteurized milk
Neutral

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.

Benefits

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

See more about Fresh pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, providing necessary sodium. However, excessive consumption of sodium can lead to health issues.

Risks

Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and can be derived from animal or microbial sources. The specific type of enzyme can affect the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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