Is Vermont Seriously Sharp Cheddar Vegan?

The Ingredient Breakdown

To understand why this cheddar fails the vegan test, we have to look at the four core components listed on the package: fresh pasteurized milk, cheese cultures, salt, and enzymes.

The primary offender here is fresh pasteurized milk. Regardless of how the milk is sourced (including whether cows were treated with rBST), the collection of milk involves the exploitation of animals, which is strictly off-limits in a vegan lifestyle. Even if the label claims "no artificial hormones," the biological product is still an animal secretion.

There is often confusion regarding enzymes. Traditional hard cheeses use animal rennet, derived from the stomach lining of calves. However, Vermont Seriously Sharp Cheddar explicitly states it contains no animal rennet. Instead, it uses microbial enzymes (often derived from fungi or bacteria) to coagulate the milk. While this makes the cheese vegetarian-friendly (lacto-vegetarian), it does not make it vegan, because the enzyme swap doesn't remove the milk.

Nutritional Value

From a nutritional standpoint, Vermont Seriously Sharp Cheddar is a dense source of calories and macronutrients. A standard serving contains a significant amount of saturated fat and sodium, which is typical for a cheese cured to be "seriously sharp." It is also a strong source of protein and calcium.

For those monitoring their intake, this cheese fits into a high-fat, low-carb diet like Keto, but it is generally restricted on heart-health-conscious or low-sodium diets. It contains zero sugar, which is a plus for blood sugar management, but the caloric density means portion control is essential for weight management.