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GREAT VALUE, MILD CHEDDAR CHEESE

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Common questions

Is GREAT VALUE, MILD CHEDDAR CHEESE healthy?

GREAT VALUE, MILD CHEDDAR CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is GREAT VALUE, MILD CHEDDAR CHEESE?

GREAT VALUE, MILD CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive GREAT VALUE, MILD CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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GREAT VALUE, MILD CHEDDAR CHEESE

Great Value
75 Good

Analysis updated October 2026 · How Scout scores

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Near you

Great Value is carried at Walmart stores. Find one within 25 miles.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This mild cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of basic cheese-making ingredients support a high rating within its category.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the fermentation process and moisture content. While necessary for cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in milk coagulation. They help in developing the texture and flavor of the cheese. These enzymes are typically derived from microbial or animal sources.

Benefits

Essential for coagulating milk and developing cheese texture and flavor.

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Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not affect the flavor or nutritional value of the cheese. Annatto is a traditional coloring agent in cheese production.

Benefits

Provides natural color without affecting the nutritional profile of the cheese.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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