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VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR

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Common questions

Is VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR healthy?

VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR 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 Sharp Sliced Cheddar Cheese is made with a simple and clean ingredient list, including fresh pasteurized milk, cheese cultures, salt, and enzymes.

How processed is VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR?

VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR is NOVA Group 3: Processed Foods.

Which ingredients drive VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR'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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VERMONT SHARP SLICED CHEDDAR CHEESE, VERMONT SHARP SLICED CHEDDAR

Cabot
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, Inc.
Category Cheese
Summary

This Vermont Sharp Sliced Cheddar Cheese is made with a simple and clean ingredient list, including fresh pasteurized milk, cheese cultures, salt, and enzymes. The minimal processing and absence of harmful additives contribute positively to its score. However, as a processed food, its score is capped, but it remains a high-quality cheese option within its category.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process, contributing to the flavor and texture of the cheese. They play a crucial role in developing the cheese's unique characteristics and enhancing its nutritional profile. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the development of beneficial bacteria in the gut 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 but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

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 but should be consumed in moderation. While it enhances taste, excessive intake can contribute to high blood pressure.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, helping to develop texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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