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SHARP CHEDDAR CHEESE

Common questions

Is SHARP CHEDDAR CHEESE healthy?

SHARP CHEDDAR CHEESE scores 70/100 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 coloring.

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

Good And Gather
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Target Corporation
Category Cheese
Summary

This sharp cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for coloring. While it contains beneficial cheese cultures and minimal additives, it is classified as ultra-processed due to its processing level, which limits its score. The use of annatto, although natural, can cause allergic reactions in some individuals.

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 cheesemaking and can support gut health.

Benefits

May support digestive health by contributing beneficial bacteria to the gut microbiome.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also 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.

See more about Pasteurized milk →
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 is essential for flavor, 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are crucial for the cheese-making process, helping to develop texture and flavor. Microbial enzymes are often used as a vegetarian alternative to animal rennet.

Benefits

Facilitates the cheese-making process and can be a vegetarian-friendly option.

See more about Enzymes →
Annatto
Bad

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a distinctive orange color. While natural, it can cause allergic reactions in sensitive individuals.

Risks

May cause allergic reactions or food sensitivities in some individuals.

Benefits

Provides a natural color to cheese without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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