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Extra Sharp Yellow, Cheddar Cheese

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Common questions

Is Extra Sharp Yellow, Cheddar Cheese healthy?

Extra Sharp Yellow, Cheddar Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, with natamycin as a natural mold inhibitor.

How processed is Extra Sharp Yellow, Cheddar Cheese?

Extra Sharp Yellow, Cheddar Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Extra Sharp Yellow, Cheddar Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Milk, Cheese Culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Extra Sharp Yellow, Cheddar Cheese

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85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, with natamycin as a natural mold inhibitor. The ingredient list is relatively clean, with traditional cheesemaking components, but the presence of natamycin as an additive and its processed nature limit its score. Despite being processed, it maintains a high score due to its simple and traditional ingredient profile.

Key ingredients 6

Pasteurized Milk
Good

Provides quality dairy protein, fats, and essential minerals like calcium in a minimally processed form.

See more about Pasteurized Milk →
Cheese Culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Cheese Culture →
Salt
Neutral

Standard culinary salt used for flavor enhancement and preservation.

See more about Salt →
Enzymes
Neutral

Natural agents used to curdle milk during the traditional cheese-making process.

See more about Enzymes →
Annatto
Neutral

A natural plant-derived colorant used to give the cheddar cheese its classic yellow-orange hue.

See more about Annatto →
Natamycin
Neutral

A naturally occurring antimycotic agent used safely on the surface of cheeses to prevent mold growth.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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