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GREAT VALUE, MOZZARELLA CHEESE

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Common questions

Is GREAT VALUE, MOZZARELLA CHEESE healthy?

GREAT VALUE, MOZZARELLA CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made with a simple ingredient list consisting of pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional components in cheese production.

How processed is GREAT VALUE, MOZZARELLA CHEESE?

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

Which ingredients drive GREAT VALUE, MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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GREAT VALUE, MOZZARELLA CHEESE

Great Value
85 Excellent

Analysis updated August 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 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This mozzarella cheese is made with a simple ingredient list consisting of pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional components in cheese production. The product is processed, but it avoids harmful additives and maintains a clean label, contributing to its favorable rating. The presence of beneficial cheese culture enhances its nutritional profile, although the processing level limits its maximum score.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture is a traditional method that enhances the nutritional profile of the cheese.

Benefits

Promotes the development of probiotics, which can support gut health and improve digestion.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process. However, excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor profile of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and help develop the texture and flavor of the cheese. The specific type of enzyme used can vary, but they are generally safe and effective.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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