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Great Value LOW-MOISTURE STRING CHEESE

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Common questions

Is Great Value LOW-MOISTURE STRING CHEESE healthy?

Great Value LOW-MOISTURE STRING 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 string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese.

How processed is Great Value LOW-MOISTURE STRING CHEESE?

Great Value LOW-MOISTURE STRING CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Great Value LOW-MOISTURE STRING 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 LOW-MOISTURE STRING 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 string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese. Despite being processed, it avoids harmful additives and maintains a simple ingredient list, allowing it to score well within its category. The product's processing level limits its maximum score, but its clean label and lack of artificial additives support a high rating.

Key ingredients 4

Cheese culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.

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

Pasteurized part-skim milk is a common base for cheese products, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial enzymes. Skimming reduces fat content, making it a lower-fat option compared to whole milk.

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 for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can contribute to health issues like hypertension.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, helping to maintain the cheese's quality and safety.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk and development of texture. They are typically derived from animal, microbial, or plant sources. The specific enzymes used can affect the cheese's texture and flavor profile.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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