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Kraft sharp cheddar 8oz block

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Common questions

Is Kraft sharp cheddar 8oz block healthy?

Kraft sharp cheddar 8oz block scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color.

How processed is Kraft sharp cheddar 8oz block?

Kraft sharp cheddar 8oz block is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Kraft sharp cheddar 8oz block'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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Kraft sharp cheddar 8oz block

Kraft
60 Fair

Analysis updated September 2026 · How Scout scores

$2.50 · 8 oz · $2.50 / count
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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Kraft Heinz
Category Cheese
Summary

This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. While it contains a simple ingredient list typical of traditional cheese, it is classified as ultra-processed due to its manufacturing process. The use of annatto as a colorant is primarily cosmetic and does not contribute to nutritional value, which slightly impacts its overall score.

Key ingredients 5

Cheese culture
Good

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

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

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, offering a neutral impact on health.

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 is a common ingredient in cheese-making, but excessive consumption can lead to health issues. In moderate amounts, it is a standard component of cheese.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not have a direct nutritional impact. Typically derived from animal or microbial sources, they are a standard part of cheese production.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow-orange hue. While it is derived from seeds, 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 4 · Ultra-processed

Ultra-Processed Foods

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Amazon pricing & content

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