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Member's Mark SHARP CHEDDAR CHEESE

Common questions

Is Member's Mark SHARP CHEDDAR CHEESE healthy?

Member's Mark 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 typical ingredients for traditional cheese.

How processed is Member's Mark SHARP CHEDDAR CHEESE?

Member's Mark SHARP CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Member's Mark 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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Member's Mark SHARP CHEDDAR CHEESE

Member's Mark
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 from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean label with no harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support 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 support gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contains beneficial bacteria that may support digestive health and enhance the flavor and texture of the cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates 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.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, providing essential sodium for bodily functions.

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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 but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk to form cheese.

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Annatto color
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is generally considered safe and does not affect the nutritional profile of the cheese. Annatto is a natural alternative to synthetic dyes.

Risks

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

Benefits

Provides natural color to cheese without affecting its nutritional value, serving as an alternative to artificial dyes.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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