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Sharp Cheddar Slice

Common questions

Is Sharp Cheddar Slice healthy?

Sharp Cheddar Slice scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This sharp cheddar slice is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is Sharp Cheddar Slice?

Sharp Cheddar Slice is NOVA Group 3: Processed Foods.

Which ingredients drive Sharp Cheddar Slice'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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Sharp Cheddar Slice

Simply Go
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Grocery Outlet
Category Cheese
Summary

This sharp cheddar slice is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The ingredient list is relatively clean, with no artificial additives or seed oils, and it follows traditional cheesemaking practices. However, the use of annatto, while natural, is primarily cosmetic and can cause allergic reactions in some individuals, which slightly impacts the overall score.

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 is a natural part of traditional cheesemaking.

Benefits

Promotes the development of flavor and texture in cheese, and may contribute beneficial probiotics.

See more about Cheese Culture →
Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

Benefits

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

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheese-making process, affecting texture and maturation. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Essential for the coagulation process in cheese-making, contributing to texture and maturation.

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Annatto
Bad

Annatto is a natural colorant used to give cheese an orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic, with no nutritional benefits.

Risks

May cause allergic reactions in sensitive individuals.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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