/ / Smoky Bacon Cheddar Cheese

Smoky Bacon Cheddar Cheese

Contains sodium nitrite

Cheddar made with real bacon and hickory smoke, with 7 g of protein per 1 oz serving. The bacon contains sodium nitrite, and the cheese includes smoke flavor.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo gums or thickenersGluten-free (label)KetoContains dairy
$5.49 lowest price at Cabot Creamery
Price and stock checked Oct 30, 2026
Key nutrition facts
110caloriesPer serving · 1oz (28g/1" cube)
Protein
7g▲
Fiber
—
Added sugar
—
Sodium
220mg▼
Saturated fat
6g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pasteurized milk, cheese cultures, bacon (cured with water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite), salt, smoke flavor, enzymes.
On Open Food FactsNutri-Score DNOVA 3Processed foodTheir grades, for reference; not part of our score. Data: Open Food Facts (ODbL).
66 / 100
Fair Scored automatically
Weighted as dairyHigh confidence · Scored on 9 of 11 inputs, 3 claims verified
Nutrition · counts 30%54
Ingredients · counts 20%75
Processing · counts 15%55
Sourcing · counts 20%75
Transparency · counts 15%75
Why it scores 66
Nutrition 54 · Compared with other cheeses: more saturated fat (6 g), more protein (7 g), more sodium (220 mg) per 1oz
Ingredients 75 · Sodium or potassium nitrite (additive, −15); Added phosphates (additive, −10); no dyes or artificial sweeteners
Processing 55 · Cheddar with bacon, smoke flavor, and curing additives
Sourcing 75 · Cabot says member farm families supply milk and most farms use cover crops and no-till
Transparency 75 · Full ingredient list; Cabot says milk comes from its New England and New York farm families
Bacon contains sodium nitrite
Contains smoke flavor
Evidence behind the Ingredients deductions
Varies by additive−25 for sodium or potassium nitrite, added phosphates
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

Your diet score

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Diet profiles v1.1. Defaults come from published guidance; you can change any limit. How the diet score works

Better swapsCleaner dairy & eggs options that do the same job
Cabot Creamery Vermont Sharp Cheddar Cheese
80 +14 No smoke flavor
Cabot Creamery Extra Sharp Cheddar Cheese
79 +13 No smoke flavor
Cabot Creamery New York Vintage Cheddar Cheese
74 +8 No smoke flavor
Ingredients
Pasteurized milk Cheese cultures Bacon (cured with water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite) Salt Smoke flavor Enzymes
6 ingredients 1 to watch1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives3 additives · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Added phosphates (E339–E343, E450–E452)StabiliserModerate risk
Absorbed more readily than natural phosphorus; high intakes are linked to kidney and heart risks, and EFSA set a limit in 2019.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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