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SHARP CHEDDAR CHEESE

Common questions

Is SHARP CHEDDAR CHEESE healthy?

SHARP 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 sharp cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is SHARP CHEDDAR CHEESE?

SHARP CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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SHARP CHEDDAR CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This sharp cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The product is processed but maintains a clean label without harmful additives, making it a healthier choice compared to more heavily processed cheese products. Its processing level limits the score, but the quality of ingredients supports a high rating within its category.

Key ingredients 5

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is crucial for traditional cheese-making processes.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in 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.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the fermentation process and moisture content. While essential in moderation, excessive salt intake 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.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process and do not pose significant health concerns. Enzymes can be derived from animal or microbial sources.

Benefits

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

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Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not significantly alter the nutritional profile of the cheese. Annatto is preferred over artificial colorants.

Risks

In rare cases, annatto may cause allergic reactions.

Benefits

Provides a natural color to cheese without the use of synthetic dyes.

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Processing

Group 3 · Processed

Processed Foods

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