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SHARP CHEDDAR cheese

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Common questions

Is SHARP CHEDDAR cheese healthy?

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 culture, salt, microbial enzymes, and annatto for color.

How processed is SHARP CHEDDAR cheese?

SHARP CHEDDAR cheese is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive SHARP CHEDDAR cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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.

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Analysis updated August 2026 · How Scout scores

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At a glance

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

This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, microbial enzymes, and annatto for color. While it contains beneficial cheese cultures and minimal additives, the presence of annatto as a coloring agent and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level prevents it from achieving a higher rating.

Key ingredients 5

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient enhances the nutritional profile by promoting gut health.

Benefits

Contains probiotics that can support digestive health and improve gut flora balance.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

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 for flavor enhancement and as a preservative. It helps control the fermentation process and prevents spoilage. While necessary in cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Microbial enzymes
Neutral

Microbial enzymes are used to coagulate milk, replacing animal rennet in cheese production. They are derived from microbial sources, making them suitable for vegetarian products. These enzymes are crucial for cheese texture and consistency.

Benefits

Allows for the production of vegetarian-friendly cheese without compromising texture or flavor.

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Annatto
Bad

Annatto is a natural coloring agent derived from the seeds of the achiote tree. While it is used to impart a yellow-orange color to cheese, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions or skin irritation in sensitive individuals.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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