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SMOKED SHARP CHEDDAR

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Common questions

Is SMOKED SHARP CHEDDAR healthy?

SMOKED SHARP CHEDDAR scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This smoked sharp cheddar is made from pasteurized milk, salt, cultures, and enzymes, with natural wood smoke for flavoring.

How processed is SMOKED SHARP CHEDDAR?

SMOKED SHARP CHEDDAR is NOVA Group 3: Processed Foods.

Which ingredients drive SMOKED SHARP CHEDDAR's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cultures 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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SMOKED SHARP CHEDDAR

Old Croc
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Schuman Cheese
Category Cheese
Summary

This smoked sharp cheddar is made from pasteurized milk, salt, cultures, and enzymes, with natural wood smoke for flavoring. The ingredient list is clean and traditional, with no artificial additives or seed oils, which is favorable for health. However, as a processed cheese, it is subject to a processing score cap, limiting its maximum potential score.

Key ingredients 6

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals necessary for overall health.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals.

See more about Pasteurized milk →
Cultures
Good

Cultures are beneficial bacteria used in cheese fermentation, contributing to flavor and texture. They play a crucial role in developing the cheese's characteristic taste. These bacteria can also support gut health by promoting a healthy microbiome.

Benefits

Contributes to cheese flavor and texture, and may support gut health by promoting beneficial bacteria.

See more about Cultures →
Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, providing necessary sodium. While it is essential for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes, such as vegetable rennet, are used to coagulate milk, forming curds in cheese production. They are essential for the cheese-making process but do not provide direct nutritional benefits. The use of vegetable rennet is suitable for vegetarian diets.

Benefits

Essential for cheese production, allowing milk to coagulate and form curds.

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Natural wood smoke
Neutral

Natural wood smoke is used to impart a smoky flavor to the cheese. It is a traditional method of flavoring that does not involve artificial additives. While it enhances taste, it does not contribute nutritional value.

Benefits

Provides a distinctive smoky flavor without artificial additives.

Contains milk
Neutral

This indicates the presence of milk, a primary ingredient in cheese. It is a source of essential nutrients like calcium and protein. The statement is primarily for allergen information and does not affect the nutritional profile.

Risks

Potential allergen for individuals with milk allergies or lactose intolerance.

Benefits

Source of calcium and protein, essential for bone and muscle health.

Processing

Group 3 · Processed

Processed Foods

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