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Cabot - Extra Sharp Cheddar Cheese 8.00 oz

Common questions

Is Cabot - Extra Sharp Cheddar Cheese 8.00 oz healthy?

Cabot - Extra Sharp Cheddar Cheese 8.00 oz scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. 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 Cabot - Extra Sharp Cheddar Cheese 8.00 oz?

Cabot - Extra Sharp Cheddar Cheese 8.00 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Cabot - Extra Sharp Cheddar Cheese 8.00 oz'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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Cabot - Extra Sharp Cheddar Cheese 8.00 oz

78 Good

Analysis updated October 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 minimally processed with no harmful additives, making it a high-quality cheese option. Despite being processed, the clean ingredient list and traditional cheesemaking process contribute to its high rating.

Key ingredients 4

Fresh pasteurized milk
Good

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process 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 to the 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 of the cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While it is necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They play a crucial role in the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from 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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