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Cabot Creamery VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE

Common questions

Is Cabot Creamery VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE healthy?

Cabot Creamery VERMONT SERIOUSLY SHARP SLICED 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 Cabot Creamery VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE?

Cabot Creamery VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Cabot Creamery VERMONT SERIOUSLY SHARP SLICED 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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Cabot Creamery VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE

Cabot Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

8 oz
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At a glance

Beneficial ingredients 1
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 traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, contributing to its high score within the processed food category. The simplicity and quality of its ingredients allow it to score well, although it is capped due to its processing level.

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 nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Fresh pasteurized milk →
Cheese cultures
Neutral

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

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during fermentation. 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 in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not provide direct nutritional benefits. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.

Benefits

Essential for the coagulation process in cheese making.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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