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GREAT VALUE, SWISS CHEESE

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GREAT VALUE, SWISS CHEESE

Great Value
75 Good
View on Amazon

Near you

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

Summary

This Swiss cheese is made from part-skim milk, cheese culture, salt, and enzymes, which are simple and clean ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like calcium and protein. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Wal-Mart Stores, Inc.
Category Cheese

Key ingredients 4

Part-skim milk
Good

Part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is less processed than many other dairy alternatives and retains most of its natural nutrients. The use of part-skim milk helps reduce the fat content while maintaining nutritional value.

Benefits

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

Cheese culture
Neutral

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are essential for transforming milk into cheese but do not provide significant nutritional benefits on their own.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, helping to control moisture and inhibit unwanted bacterial growth. While it is necessary for the cheese-making process, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

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

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the final cheese product. Enzymes are naturally occurring and do not pose significant health risks.

Benefits

Essential for the cheese-making process, contributing to the texture and consistency of the cheese.

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Processing

Group 3 · Processed

Processed Foods

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