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VERMONT EXTRA SHARP WHITE CHEDDAR CHEESE

Common questions

Is VERMONT EXTRA SHARP WHITE CHEDDAR CHEESE healthy?

VERMONT EXTRA SHARP WHITE 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 Vermont Extra Sharp White Cheddar Cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is VERMONT EXTRA SHARP WHITE CHEDDAR CHEESE?

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

Which ingredients drive VERMONT EXTRA SHARP WHITE CHEDDAR 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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VERMONT EXTRA SHARP WHITE CHEDDAR CHEESE

Cabot Creamery
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 Vermont Extra Sharp White 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-quality ingredients and minimal processing contribute to its favorable rating, although the processing level imposes a cap on the score.

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 a creamy texture and flavor essential for cheese.

See more about Fresh pasteurized milk →
Cheese cultures
Neutral

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

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. While it is necessary for cheese production, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake may lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not provide direct nutritional benefits. The type of enzyme used can vary, including animal or microbial sources.

Benefits

Essential for coagulating milk, enabling the cheese-making process.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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