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Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE

Common questions

Is Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE healthy?

Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This reduced fat cheddar cheese is ultra-processed, which limits its score despite having a good protein content and being made from cultured pasteurized milk.

How processed is Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE?

Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized reduced fat milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Schnucks FINELY SHREDDED REDUCED FAT SHARP CHEDDAR CHEESE

Schnucks
65 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by 1939 Group, Inc.
Category Cheese
Summary

This reduced fat cheddar cheese is ultra-processed, which limits its score despite having a good protein content and being made from cultured pasteurized milk. The presence of additives like natamycin, a mold inhibitor, and anticaking agents indicates a higher level of processing compared to traditional cheese. While it offers a lower fat option, the processing and additives detract from its overall healthiness.

Key ingredients 8

Cultured pasteurized reduced fat milk
Good

This ingredient is a high-quality milk product that provides essential nutrients and supports the cheese's flavor profile, contributing positively to the product.

Reduced fat cheddar cheese
Neutral

This ingredient is a common cheese product with reduced fat content, providing flavor and texture without excessive fat. Its neutral sentiment reflects its typical use in processed foods.

Salt
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to facilitate curdling and flavor development, representing standard processing methods without inherent benefit or harm.

See more about Enzymes →
Color added
Neutral

Color additives are used to give the cheese its characteristic appearance, which is a common practice in processed cheese products.

See more about Color added →
Vitamin a palmitate
Neutral

This vitamin additive is included to fortify the cheese with vitamin A, supporting nutritional value without affecting taste or safety.

See more about Vitamin a palmitate →
Anticake
Neutral

Anticake agents like potato starch and powdered cellulose prevent clumping, ensuring product quality and consistency.

Potato starch
Neutral

Potato starch acts as an anti-caking agent, helping to maintain the product's texture and ease of use.

See more about Potato starch →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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