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Extra Sharp New York Cheddar Cheese Cubes

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Common questions

Is Extra Sharp New York Cheddar Cheese Cubes healthy?

Extra Sharp New York Cheddar Cheese Cubes scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is Extra Sharp New York Cheddar Cheese Cubes?

Extra Sharp New York Cheddar Cheese Cubes is NOVA Group 3: Processed Foods.

Which ingredients drive Extra Sharp New York Cheddar Cheese Cubes' score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk 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 New York Cheddar Cheese Cubes

Happy Farms by ALDI
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Schuman Cheese
Category Cheese
Summary

This cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, despite the processing level cap.

Key ingredients 3

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese production for flavor and preservation. It helps control moisture and texture in the cheese-making process. While necessary, excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

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

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, replacing traditional animal rennet. They are suitable for vegetarians and help in the cheese maturation process. These enzymes are generally considered safe and effective in cheese production.

Benefits

Facilitates cheese production and is suitable for vegetarian diets, providing an alternative to animal-derived rennet.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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