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Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk.

Common questions

Is Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk. healthy?

Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk. scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded cheddar cheese product is primarily composed of cheddar cheese, which provides high-quality protein and calcium.

How processed is Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk.?

Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk. is NOVA Group 3: Processed Foods.

Which ingredients drive Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk.'s score?

In Scout's ingredient-by-ingredient analysis, Cheddar cheese, 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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Member's Mark Sharp Cheddar Finely Shredded Cheese 2 pk.

Member's Mark
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This shredded cheddar cheese product is primarily composed of cheddar cheese, which provides high-quality protein and calcium. The inclusion of a natural mold inhibitor and potato starch for anti-caking are minimal additives, keeping the ingredient list relatively clean. However, the product is processed, which limits its score despite the overall good quality of the ingredients.

Key ingredients 6

Cheddar cheese
Good

Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized milk and contains beneficial cultures. The cheese is aged, which enhances its flavor and nutritional profile.

Risks

Contains saturated fats which should be consumed in moderation to avoid cardiovascular risks.

Benefits

Provides essential nutrients like calcium and protein, supporting bone health and muscle maintenance.

See more about Cheddar cheese →
Cheese culture
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also have probiotic benefits, supporting gut health.

Benefits

Contributes to the flavor and texture of cheese and may offer probiotic benefits for gut health.

See more about Cheese culture →
Natamycin
Neutral

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from natural sources and is generally recognized as safe. It does not significantly alter the nutritional profile of the cheese.

Benefits

Helps prevent spoilage and extends the shelf life of cheese without affecting its taste or nutritional value.

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Potato starch
Neutral

Potato starch is used to prevent caking in shredded cheese products. It is a natural carbohydrate derived from potatoes. It does not contribute significantly to the nutritional value of the product.

Benefits

Helps maintain the texture and quality of shredded cheese by preventing clumping.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods and is necessary for various bodily functions. However, 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 in cheese, contributing to its overall taste and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and are typically derived from natural sources. They do not have a significant impact on the nutritional profile of the cheese.

Benefits

Essential for the cheese-making process, helping to develop the texture and flavor of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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