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CABOT, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE

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Common questions

Is CABOT, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE healthy?

CABOT, VERMONT SHARP, HAND SELECTED PREMIUM 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 all high-quality ingredients typical of traditional cheese production.

How processed is CABOT, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE?

CABOT, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CABOT, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk, Cheese cultures count 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, VERMONT SHARP, HAND SELECTED PREMIUM CHEDDAR CHEESE

Cabot
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Agri-Mark, Inc.
Category Cheese
Summary

This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are all high-quality ingredients typical of traditional cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, contributing to its favorable rating. The use of beneficial cheese cultures and the absence of seed oils or artificial preservatives further enhance its nutritional profile.

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 is a high-quality source of animal-based protein, which is more bioavailable than plant-based alternatives.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin B12 and phosphorus.

See more about Fresh pasteurized milk →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture. They enhance the nutritional profile by promoting gut health through probiotics. The use of traditional cheese cultures is a marker of quality in cheese production.

Benefits

Supports gut health by providing probiotics. Contributes to the development of complex flavors and textures in cheese.

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Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and texture in the cheese. While it is essential for the cheese-making process, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural 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 but do not contribute significant nutritional value. The use of microbial or animal-derived enzymes is common in traditional cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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