Cabot Vermont Sharp Cheddar

Common questions

Is Cabot Vermont Sharp Cheddar healthy?

Cabot Vermont Sharp Cheddar scores 86/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Farmer-owned Vermont cheddar made the traditional way — pasteurized milk, cheese cultures, salt, enzymes.

How processed is Cabot Vermont Sharp Cheddar?

Cabot Vermont Sharp Cheddar is NOVA Group 3: Processed Foods.

How does Cabot Vermont Sharp Cheddar compare to other cheese?

Cabot Vermont Sharp Cheddar ranks #11 of 59 cheese in Scout's independent rankings. The current top score in the category is Organic Valley Grassmilk Raw Cheddar at 93/100.

Which ingredients drive Cabot Vermont Sharp Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized milk, Cheese 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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Cabot Vermont Sharp Cheddar

Cabot
86 Excellent
$3.49 · 8 oz · $0.44 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Agri-Mark, Inc.
Category Cheese
Summary

Farmer-owned Vermont cheddar made the traditional way — pasteurized milk, cheese cultures, salt, enzymes.

Key ingredients 4

Fresh pasteurized milk
Good

Fresh 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 while retaining nutritional value. It serves as the foundational ingredient in cheese production, providing a rich source of nutrients.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which support gut health. The use of specific cultures can influence the cheese's characteristics, making it unique and flavorful.

Benefits

Supports gut health through the development of probiotics. Enhances flavor and texture of the cheese.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process and ensuring the cheese's safety. While it adds taste, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. Typically derived from animal or microbial sources, they are essential for transforming milk into cheese.

Benefits

Essential for coagulation and development of cheese texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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