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GREAT VALUE, MILD CHEDDAR CHEESE

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Common questions

Is GREAT VALUE, MILD CHEDDAR CHEESE healthy?

GREAT VALUE, MILD CHEDDAR 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 mild cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is GREAT VALUE, MILD CHEDDAR CHEESE?

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

Which ingredients drive GREAT VALUE, MILD CHEDDAR 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, MILD CHEDDAR 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 mild cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean label with no harmful additives or seed oils. Its simple ingredient list and the use of natural coloring contribute to a favorable score within the processing level constraints.

Key ingredients 5

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health and enhance nutrient absorption.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing a necessary balance to the taste. While it is essential for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process, contributing to texture and flavor. Typically derived from microbial or animal sources, they are a standard component in cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, which is crucial for cheese texture and structure.

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Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is minimally processed and generally considered safe. Annatto does not affect the flavor or nutritional value of the cheese.

Risks

Some individuals may experience allergic reactions, though this is rare.

Benefits

Provides a natural color to cheese without the use of artificial dyes, maintaining consumer appeal.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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