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SHARP CHEDDAR DELI-SLICED CHEESE

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is SHARP CHEDDAR DELI-SLICED CHEESE healthy?

SHARP CHEDDAR DELI-SLICED 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 deli-sliced cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese.

How processed is SHARP CHEDDAR DELI-SLICED CHEESE?

SHARP CHEDDAR DELI-SLICED CHEESE is NOVA Group 3: Processed Foods.

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SHARP CHEDDAR DELI-SLICED CHEESE

Happy Farms by ALDI
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This sharp cheddar deli-sliced cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese. Despite being processed, 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 its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 3

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides proteins and fats essential for a balanced diet. It is a source of calcium and other nutrients important for bone health.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the overall taste profile. While necessary 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 in cheese, contributing to its shelf life.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to aid in the coagulation of milk. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are essential for the cheese-making process but do not contribute significant nutritional value.

Benefits

Allows for the production of vegetarian-friendly cheese by replacing animal-derived rennet.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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