Great Value Cheddar Cheese
Great ValueAnalysis updated August 2026 · How Scout scores
Near you
Great Value is carried at Walmart stores. Find one within 25 miles.
At a glance
Summary
This cheddar cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The processing level limits its score, but the absence of artificial additives and the use of standard cheese-making ingredients support a relatively high rating within its category.
Key ingredients 6
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a standard ingredient in cheese production, contributing to the nutritional profile of the product.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the fermentation process, contributing to the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheesemaking process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Crucial for the coagulation process in cheese production.
Annatto colorNeutral
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.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial for vitamin A intake, it does not significantly alter the cheese's overall nutritional profile.
Risks
Excessive intake of vitamin A can lead to toxicity, but this risk is minimal in typical cheese consumption.
Benefits
Fortifies cheese with vitamin A, supporting vision and immune health.
Processing
Processed Foods
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