Cracker Barrel Cheese Cracker Barrel Parmesan Shredded Cheese
Analysis updated June 2026 · How Scout scores
At a glance
Summary
This shredded cheese product contains primarily milk and bacterial cultures, which are beneficial for providing protein and calcium. However, it is classified as ultra-processed due to the inclusion of modified milk ingredients and additives, which limits its score. Despite having a clean ingredient list compared to other ultra-processed foods, the processing level imposes a cap on its rating.
Key ingredients 7
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient with minimal processing, providing a rich nutrient profile. The quality of milk can vary, but it generally supports overall health when sourced from well-managed dairy farms.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Bacterial CultureGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They are natural and beneficial for gut health when consumed in fermented foods. The use of specific strains can enhance the nutritional profile of the cheese.
Benefits
Supports gut health by promoting beneficial bacteria. Enhances flavor and texture in cheese.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to enhance texture and stability in dairy products. They are derived from milk but undergo processing to alter their properties. While they maintain some nutritional value, they are more processed than whole milk.
Benefits
Provides similar nutrients to milk, such as calcium and protein, though in a more processed form.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in processed foods and helps in the cheese aging process. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of cheese.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in the dairy industry and is generally recognized as safe. While it aids in cheese production, it does not contribute significant nutritional benefits.
Benefits
Improves curd formation and texture in cheese making.
Microbial EnzymeNeutral
Microbial enzymes are used as a substitute for animal rennet in cheese making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian products. While they are effective in cheese production, they do not add nutritional value.
Benefits
Allows for cheese production without animal rennet, suitable for vegetarians.
LipaseNeutral
Lipase is an enzyme that enhances the flavor profile of cheese by breaking down fats. It is naturally occurring and used to develop specific cheese flavors. While it contributes to taste, it does not provide direct nutritional benefits.
Benefits
Enhances flavor development in cheese, contributing to a richer taste.
Processing
Ultra-Processed Foods
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