Extra Sharp Cheddar Cheese

Extra sharp cheddar cheese is a firm, aged cow's milk cheese. It is made by coagulating milk with rennet, then cutting and cooking the curds. The curds are then pressed into blocks and aged for a minimum of 12 months, developing a sharp, tangy flavor and crumbly texture.

Manufacturers use extra sharp cheddar cheese primarily for its strong, savory flavor. It is often added to processed foods like soups, mac and cheese, and baked goods to enhance taste and provide a cheesy profile. Its firm texture also makes it suitable for grating and melting.

Extra sharp cheddar cheese is a natural food product and is not subject to FDA additive regulations. It is a source of calcium, protein, and vitamin B12. Like all dairy products, it contains saturated fat and sodium. The WHO/IARC has not classified cheddar cheese. Evidence on the health effects of moderate cheese consumption is mixed, with some studies suggesting potential benefits and others linking high intake to negative health outcomes.