Shop Map Research Get the app
Good & Gather SHARP CHEDDAR CHEESE

Common questions

Is Good & Gather SHARP CHEDDAR CHEESE healthy?

Good & Gather 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 Good & Gather SHARP CHEDDAR CHEESE?

Good & Gather SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Good & Gather 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.

You might also like

88
vermont extra sharp white cheddar cheese
Private Selection
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99

More from Good & Gather

Good & Gather Albacore Chunk White Tuna In Water 88 Good & Gather Albacore Chunk White Tuna In Water Good & Gather Green Split Peas 86 Good & Gather Green Split Peas Good & Gather French Vanilla Almond Granola 30 Good & Gather French Vanilla Almond Granola

See more

Good & Gather SHARP CHEDDAR CHEESE

Good & Gather
70 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

Near you

Good & Gather is carried at Target stores. Find one within 25 miles.

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. The use of annatto, a natural coloring agent, does not significantly impact the nutritional value but may 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 gut health. These cultures are a natural part of traditional cheesemaking, supporting digestive health.

Benefits

Contribute to gut health by promoting beneficial bacteria in the digestive system. Enhance the flavor and texture of cheese.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health impacts. While it enhances taste, excessive intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, extending shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese but do not have significant health impacts on their own. Typically derived from microbial sources, they are a standard part of cheese processing.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and cheese formation.

See more about Enzymes →
Annatto
Bad

Annatto is a natural coloring agent derived from the seeds of the achiote tree. While it is natural, it can cause allergic reactions in sensitive individuals. Used primarily for color, it does not contribute to the nutritional value of the cheese.

Risks

May cause allergic reactions in some individuals, particularly those sensitive to natural colorants.

Benefits

Provides a natural color to cheese without synthetic additives.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese