Andrew & Everett Sharp Cheddar Cheese
Analysis updated June 2026 · How Scout scores
At a glance
Summary
This sharp cheddar cheese is made from high-quality ingredients like hormone-free cultured pasteurized milk and enzymes, which contribute to its nutritional value and flavor. However, the presence of anticaking agents such as potato starch, corn starch, and powdered cellulose increases its processing level, which limits its score. Despite these additives, the cheese remains a good source of protein and calcium, but the processing elements prevent it from achieving a higher rating.
Key ingredients 9
RBGH-BST hormone free cultured pasteurized milkVery Good
This milk is free from synthetic hormones, reducing potential health risks associated with hormone-treated dairy. Pasteurization ensures safety by eliminating harmful bacteria. Culturing enhances probiotic content, supporting gut health.
Benefits
Provides high-quality protein and essential nutrients without the risks associated with synthetic hormones. Supports digestive health through probiotics.
Cheddar cheeseGood
Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from milk, which provides a rich nutrient profile including vitamins A and B12. The aging process enhances flavor and may improve digestibility.
Risks
Contains saturated fats which should be consumed in moderation to avoid cardiovascular risks.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Provides essential vitamins and minerals.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a necessary component in cheese-making for texture and taste. However, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor and preservation in cheese-making. Provides necessary sodium for bodily functions.
EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Facilitate the cheese-making process and enhance flavor and texture. Derived from natural sources.
Beta carotene or annatto colorNeutral
These natural colorants are used to give cheddar cheese its characteristic orange hue. Beta carotene is a precursor to vitamin A, while annatto is derived from seeds. Both are considered safe and natural alternatives to artificial dyes.
Benefits
Provide natural coloring without the risks associated with artificial dyes. Beta carotene can contribute to vitamin A intake.
Potato starchNeutral
Potato starch is used as a thickener and anticaking agent in cheese. It is a natural carbohydrate derived from potatoes. While it adds to the processing, it is generally considered safe.
Benefits
Helps maintain texture and prevents clumping in cheese products.
Corn starchNeutral
Corn starch is used as a thickener and anticaking agent in cheese. It is a refined carbohydrate derived from corn. While it adds to the processing, it is generally considered safe.
Benefits
Helps maintain texture and prevents clumping in cheese products.
Powdered celluloseNeutral
Powdered cellulose is used as an anticaking agent in shredded cheese. It is derived from plant fibers and is considered safe for consumption. It helps maintain product quality by preventing clumping.
Benefits
Prevents clumping and maintains texture in shredded cheese products.
AnticakeBad
Anticaking agents are added to prevent clumping in shredded cheese. They are typically synthetic and may include compounds like silicon dioxide. While generally recognized as safe, they add to the processing level of the product.
Risks
May contribute to increased processing and potential digestive issues in sensitive individuals.
Benefits
Helps maintain product texture and prevents clumping in packaged cheese.
Processing
Processed Foods
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