Kraft Extra Sharp Cheddar
Analysis updated August 2026 · How Scout scores
At a glance
Summary
Kraft Extra Sharp Cheddar is a processed cheese product made primarily from pasteurized milk, cheese culture, and salt, which are beneficial for providing essential nutrients like calcium and protein. However, it includes annatto for coloring and natamycin as a mold inhibitor, which are additional processing elements. While these additives are not harmful, they contribute to the product's processing level, limiting its score compared to less processed cheeses with cleaner ingredient lists.
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
Cheese cultureGood
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. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the development of cheese flavor and texture, and may promote gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes are crucial for transforming milk into cheese but do not provide direct nutritional benefits.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is considered safe and does not affect the flavor of the cheese. Annatto is a natural alternative to synthetic colorants.
Benefits
Provides natural coloring without affecting flavor.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from natural sources and is effective in preventing mold growth. Natamycin is widely regarded as safe for consumption in small amounts.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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