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EXTRA SHARP WHITE CHEDDAR CHEESE

Common questions

Is EXTRA SHARP WHITE CHEDDAR CHEESE healthy?

EXTRA SHARP WHITE 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 extra sharp white cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes.

How processed is EXTRA SHARP WHITE CHEDDAR CHEESE?

EXTRA SHARP WHITE CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive EXTRA SHARP WHITE CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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EXTRA SHARP WHITE CHEDDAR CHEESE

Good & Gather
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Target Corporation
Category Cheese
Summary

This extra sharp white cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes. The absence of artificial additives and seed oils contributes positively to its score. Despite being processed, the clean label and traditional cheese-making process allow it to score well within its category.

Key ingredients 4

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 cheese-making and improve the nutritional profile of the cheese.

Benefits

Contribute to the development of probiotics, which can support gut health and improve digestion.

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 eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

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 helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's texture and shelf life.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, forming curds. They are an alternative to animal rennet and are suitable for vegetarian products. These enzymes are crucial for the cheese-making process but do not significantly impact nutritional value.

Benefits

Facilitate the cheese-making process, making the product suitable for vegetarians.

Processing

Group 3 · Processed

Processed Foods

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