New York Extra Sharp Yellow Cheddar Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto for color, which are all traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of annatto for coloring is a traditional adjunct, and the overall ingredient quality supports a high score despite the processing level.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates 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.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They consist of beneficial bacteria that help in the cheese maturation process. These cultures are crucial for transforming milk into cheese, enhancing its taste and digestibility.
Benefits
Contribute to the development of complex flavors and may support gut health by introducing beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the cheese's texture. While necessary for flavor, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its yellow hue. It is considered safe and is commonly used in food products. Annatto does not affect the flavor or nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to cheese without altering its taste or nutritional content.
Processing
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