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SHARP CHEDDAR cheese

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

Common questions

Is SHARP CHEDDAR cheese healthy?

SHARP CHEDDAR cheese scores 75/100 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 culture, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is SHARP CHEDDAR cheese?

SHARP CHEDDAR cheese is NOVA Group 3: Processed Foods.

Which ingredients drive SHARP CHEDDAR cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Analysis updated August 2026 · How Scout scores

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At a glance

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

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

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.

See more about Cheese culture →
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 practice in cheese production to ensure safety.

Benefits

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

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and is necessary for the cheese's texture and taste. Excessive consumption of salt can lead to health issues, but it is essential in moderation.

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.

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Microbial enzymes
Neutral

Microbial enzymes are used in cheese production to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are crucial for the cheese-making process, ensuring proper texture and consistency.

Benefits

Suitable for vegetarians and aids in the cheese-making process by ensuring proper coagulation and texture.

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Processing

Group 3 · Processed

Processed Foods

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