Cabot Sharp Cheddar Cheese: 7g Protein per oz, Labelgrade C
C 62 / 100 — Cooperative farmer-owned Vermont cheddar with a genuinely clean 4-ingredient list. Dense protein (25g per 100g) but the saturated fat and sodium load are structural for any aged cheddar — the Labelgrade C reflects category limits, not Cabot's quality.
🛒 Buy on Amazon →The short answer
Cabot Sharp Cheddar delivers 7 g of protein per 1 oz (28 g) serving at 110 calories (USDA FDC 2016397) — about 25 g of protein per 100 g, dense and comparable to other US aged cheddars. The ingredient list is genuinely clean: 4 items (pasteurized milk, cheese cultures, salt, enzymes), no preservatives, no colorants. Cabot is also farmer-owned (Agri-Mark cooperative of ~600 New England dairy farms). The Labelgrade is C (62 / 100) — but the C is structural for any aged cheddar, not a knock on Cabot specifically. Saturated fat (21 g per 100 g, 105% of FDA daily limit per 100 g) and sodium (640 mg per 100 g) are inherent to how cheese is made. Cabot is among the cleanest options in its category; the category itself is what limits the grade.
Why this Labelgrade
| Dimension | Grade | Score | Why |
|---|---|---|---|
| Protein density | A- | 88 / 100 | 25 g per 100 g — rivals plain cooked meat. Cheese is a top-tier protein source per gram |
| Ingredient quality | B | 77 / 100 | Just 4 ingredients: pasteurized milk, cheese cultures, salt, enzymes. About as clean as packaged cheese gets. The B (not A) is because we don’t differentiate vegetarian-rennet vs animal-rennet enzymes in scoring |
| Saturated fat load | F | 19 / 100 | 21 g per 100 g — exceeds the FDA daily ceiling (20 g) at just 100 g of cheese. Per 1 oz serving (~6 g), it’s 30% of the daily limit. Structural for aged cheddar |
| Sodium load | F | 33 / 100 | 640 mg per 100 g — high. Per 1 oz (180 mg) it’s moderate; per typical “cheese plate” 2-3 oz portion, it climbs to 360-540 mg |
| Sugar load | A+ | 100 / 100 | 0 g of sugar — perfect, as expected for aged cheese |
| Fiber | F | 30 / 100 | 0 g — expected for any animal-protein product |
| Overall | C | 62 / 100 | The Labelgrade is held down by the structural limits of any aged cheddar (sat fat + sodium). Within the cheese category Cabot is one of the cleanest options. Eat the way you’d treat any high-quality aged cheese: as a flavor + protein add to meals, not as the main protein source |
How it compares
| Product | Protein per 100 g | Sat fat per 100 g | Sodium per 100 g | Ingredients |
|---|---|---|---|---|
| Cabot Sharp Cheddar (this product) | 25 g | 21 g | 640 mg | 4 |
| Babybel Original (mini wheel cheese) | 24 g | 19 g | 760 mg | 3 |
| Kraft Mozzarella String Cheese | 25 g | ~14 g | 750 mg | 5 |
| Sargento Mozzarella String Cheese | 25 g | ~14 g | ~670 mg | 4 |
| Tillamook Medium Cheddar | 25 g | ~21 g | ~650 mg | 5 |
| Plain cooked chicken breast (benchmark) | 31 g | 1 g | ~75 mg | 1 |
Aged cheddars cluster tightly on macros (25 g protein, 20-22 g sat fat, 640-680 mg sodium per 100 g). Mozzarella string cheese is slightly leaner on saturated fat. Babybel is closer to cheddar density. Among aged cheddars specifically, Cabot’s ingredient simplicity (4 items) is best-in-class; flavor is a personal preference.
Whole-food equivalent
One 1 oz serving (7 g protein) ≈ 23 g of cooked chicken breast (about 0.8 oz). The trade-off vs chicken: 16× the saturated fat, 2.5× the sodium, but much better flavor density and shelf-stability. Best used as a flavor-dense protein topping on salads, sandwiches, eggs — not as a primary protein source for large daily intake.
Scope
This page covers Cabot Sharp Cheddar (UPC 078354702086, USDA FDC 2016397) in the standard 8 oz block format. Cabot’s cheddar lineup includes:
- Sharp (this product) — 6-9 month aging
- Seriously Sharp — 12 month aging, sharper flavor
- Extra Sharp — 18 month aging
- Vintage Cheddar — 24+ month aging
- Pepper Jack, Habanero, Garlic & Herb — flavored variants
Per-100-g macros are nearly identical across the cheddar variants — aging concentrates flavor but doesn’t meaningfully change protein/fat/sodium. The flavored variants add 1-2 ingredients (spices) to the panel. Always check the actual package.
Ingredients (from the USDA Branded Foods entry)
Fresh pasteurized milk, cheese cultures, salt, enzymes.
Where to buy
Affiliate links — we may earn a commission at no extra cost to you. The Labelgrade score is independent of affiliate relationships. More.
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Quick Facts
Per serving · 1 oz (28 g)
Full nutrition facts
| Nutrient | Per Serving (1 oz (28 g)) |
|---|---|
| Calories | 110 |
| Protein | 7g |
| Total Fat | 9g |
| Saturated Fat | 6g |
| Trans Fat | 0g |
| Total Carbohydrates | 1g |
| Dietary Fiber | 0g |
| Total Sugars | 0g |
| Added Sugars | 0g |
| Sodium | 180mg |
| Cholesterol | 30mg |
| Calcium | 200mg |
| Iron | 0mg |
Scope: This page applies specifically to Cabot Sharp Cheddar Cheese (8 oz (226 g) block) · UPC 078354702086. Other sizes, flavors, or formulations may differ.
How this fits each diet
Each score is computed from the same USDA nutrition + ingredient data, against the published rules of each diet. They tell you "does this food fit this diet" — not whether the diet is right for you.
contains animal-derived ingredients
contains no listed meat or fish
no wheat, barley, rye, or malt detected in USDA ingredient list
Frequently Asked Questions
How much protein is in Cabot Sharp Cheddar?
7 g of protein per 1 oz (28 g) serving (USDA FDC 2016397) — about 25 g per 100 g. Comparable to most other US aged cheddars. The protein density itself is excellent; the calorie cost (110 cal per oz) is what makes cheese harder to use as a primary protein source vs Greek yogurt or chicken.
Why is the Labelgrade only a C if Cabot is supposedly 'clean'?
Cabot's ingredient list is excellent (4 items: pasteurized milk, cheese cultures, salt, enzymes). But the Labelgrade weights saturated fat (18% of the overall score) and sodium (15%) heavily, and any aged cheddar will hit both ceilings hard: ~21 g saturated fat per 100 g and ~640 mg sodium per 100 g. So even the cleanest cheddar lands around C. The Labelgrade is consistent across the cheddar category — Cabot, Tillamook, Kraft Natural, Sargento all land in the C-range despite their ingredient differences.
What's the difference between Cabot Sharp, Seriously Sharp, Extra Sharp, and Vintage?
Aging time. Sharp: 6-9 months. Seriously Sharp: 12 months. Extra Sharp: 18 months. Vintage: 24+ months. The protein and fat content are essentially identical across the sharpness levels (cheese aging mostly concentrates flavor by losing moisture). What changes is the per-bite intensity and crumbliness — older cheddars have crystal formation (calcium lactate or tyrosine) that's visible in the cheese.
Is it cooperative-made?
Yes. Cabot is owned by ~600 dairy farm families across New England and upstate New York via the Agri-Mark cooperative. It's one of the few major US dairy brands that's farmer-owned rather than corporate. The milk comes from cooperative members; profit returns to those farms. This doesn't affect the nutrition profile but is a real differentiator for consumers who prioritize that model.
Cabot vs Kraft vs Tillamook?
All US-made cheddars. Per 100 g: Cabot Sharp delivers 25 g protein / 21 g sat fat / 640 mg sodium. Tillamook Medium Cheddar: similar. Kraft Natural Sharp Cheddar: similar. The Labelgrade lands within a few points for all three. The differentiators are flavor (Cabot is sharper/tangier; Tillamook is milder; Kraft is the most mass-market), price (Kraft cheapest, Tillamook mid, Cabot premium), and brand-story (Cabot is farmer cooperative; Tillamook is a Pacific Northwest cooperative; Kraft is corporate).
Is Cabot keto?
Yes. 1 g total carbs, 0 g sugar, 9 g fat, 7 g protein per oz. Macro split is 73% fat / 4% carbs / 25% protein by calories. Solid keto fit. Two oz delivers ~14 g protein at 220 cal — works as a snack or to top a salad.
Is the sodium a real concern?
180 mg per oz is moderate per serving but adds up at multiple oz per meal. The per-100-g sodium (~640 mg) is high — the same sodium load you'd get from a strip of bacon or a slice of deli ham. For DASH-level low-sodium diets, cheddar is generally restricted. For general use, 1-2 oz per meal is fine within a balanced daily sodium budget.
Does Cabot make lactose-free cheddar?
Cheddar is naturally very low in lactose because aging breaks down the milk sugars. Cabot Sharp has <0.5 g of lactose per oz — most lactose-intolerant adults tolerate it without symptoms. Cabot doesn't specifically label this as 'lactose-free' (FDA requires testing to make that claim) but the natural reality is that aged cheddar is one of the most lactose-friendly dairy products.