Vermont Sharp White Cheddar
Analysis updated August 2026 · How Scout scores
At a glance
Summary
Vermont Sharp White Cheddar is a processed cheese with a relatively clean ingredient list, primarily composed of pasteurized milk, cheese culture, salt, and enzymes. The presence of natamycin, a natural mold inhibitor, is the only additive, which is generally considered safe but still an additive. The product's processing level limits its maximum score, but its high-quality ingredients and minimal additives contribute positively to its rating.
Key ingredients 5
Pasteurized MilkVery Good
Provides high-quality dairy protein, calcium, and fats from a minimally processed whole-food source.
See more about Pasteurized Milk →Cheese CultureGood
Beneficial live bacteria cultures used in traditional cheese making that support food fermentation.
See more about Cheese Culture →SaltNeutral
Standard culinary salt used for flavor enhancement and traditional preservation.
See more about Salt →EnzymesNeutral
Natural microbial or animal-derived enzymes required to coagulate milk and form curd during cheese production.
See more about Enzymes →NatamycinNeutral
A naturally occurring antimycotic agent used in small amounts to prevent surface mold growth on aged cheese.
See more about Natamycin →Processing
Processed Foods
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