Shop Map Research Get the app
Extra sharp white cheddar cheese

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

Common questions

Is Extra sharp white cheddar cheese healthy?

Extra sharp white 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 extra sharp white cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

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.

You might also like

88
vermont extra sharp white cheddar cheese
Private Selection
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99

See more

Extra sharp white cheddar cheese

Taste Of Inspirations
75 Good

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Ahold Delhaize
Category Cheese
Summary

This extra sharp white cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients, 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 4

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Contributes to flavor development and may support gut health by promoting beneficial bacteria.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.

Benefits

Provides calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but should be consumed in moderation due to sodium content. It does not provide additional nutritional benefits beyond sodium.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Acts as a preservative and enhances flavor in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk and develop texture. They are essential for the cheese production process. Typically derived from animal or microbial sources, they do not pose significant health risks.

Benefits

Essential for coagulating milk and developing cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese