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SHARP CHEDDAR CHEESE

Common questions

Is SHARP CHEDDAR CHEESE healthy?

SHARP CHEDDAR CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for color.

How processed is SHARP CHEDDAR CHEESE?

SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures counts in its favor; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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SHARP CHEDDAR CHEESE

Member's Mark
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Walmart
Category Cheese
Summary

This sharp cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for color. While it contains beneficial cheese cultures that support gut health, the use of annatto as a colorant is primarily aesthetic and can cause allergic reactions in some individuals. Despite being a traditional cheese, its classification as ultra-processed limits its score, as processing level impacts the overall rating.

Key ingredients 5

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheese-making, supporting gut health.

Benefits

May support digestive health by promoting a healthy gut microbiome through probiotic activity.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills 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, important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a necessary component in cheese-making, helping to control moisture and inhibit unwanted bacterial growth. While it adds flavor, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor profile of the cheese.

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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-making process, affecting texture and flavor development. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

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

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Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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