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SHARP CHEDDAR CHEESE

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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 from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are traditional ingredients for cheese production.

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 October 2026 · How Scout scores

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Near you

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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 from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The presence of beneficial cheese cultures and the absence of artificial additives contribute positively to its rating.

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. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health and enhance nutrient absorption.

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.

Benefits

Provides essential nutrients such as calcium and protein, which are important 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 is a common ingredient in cheese production, providing necessary sodium. While it enhances taste, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

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. They are essential for the cheese-making process, contributing to texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, which is crucial for cheese texture.

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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 minimally processed and considered safe for consumption. Annatto does not affect the nutritional value of the cheese.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

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

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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