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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 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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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 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, which supports a high score within its category. The use of beneficial cheese cultures and minimal processing ingredients contributes positively to its rating, although the processing level imposes a cap on the score.

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 essential for traditional cheese-making processes.

Benefits

Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.

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 preservation. It is a common ingredient in cheese-making, providing necessary taste and acting as a preservative. While it is essential in moderation, excessive consumption can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life 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. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

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

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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 orange hue. It is a traditional coloring agent with minimal processing. Annatto does not affect the flavor or nutritional value of the cheese.

Risks

Some individuals may experience allergic reactions, although this is rare.

Benefits

Provides a natural color to cheese without altering its flavor or nutritional content.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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