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Good & Gather Cheese Stick

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Good & Gather Cheese Stick healthy?

Good & Gather Cheese Stick scores 82/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese stick is made from cultured pasteurized part-skim milk, salt, enzymes, and vitamin A palmitate, which are relatively clean ingredients for a processed cheese product.

How processed is Good & Gather Cheese Stick?

Good & Gather Cheese Stick is NOVA Group 3: Processed Foods.

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Good & Gather Cheese Stick

Good & Gather
82 Good

Analysis updated August 2026 · How Scout scores

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Near you

Good & Gather is carried at Target stores. Find one within 25 miles.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Target Corporation
Category Cheese
Summary

This cheese stick is made from cultured pasteurized part-skim milk, salt, enzymes, and vitamin A palmitate, which are relatively clean ingredients for a processed cheese product. The processing level limits its score, but the absence of harmful additives like artificial colors, flavors, or seed oils supports a higher rating within its category. The product's simplicity and focus on traditional cheese-making ingredients contribute positively to its evaluation.

Key ingredients 4

Cultured pasteurized part-skim milk
Neutral

This is a primary ingredient in cheese, providing protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content compared to whole milk.

Benefits

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

See more about Cultured pasteurized part-skim milk →
Salt
Neutral

Salt is used for flavor and as a preservative in cheese. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular disease.

Benefits

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

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. Typically derived from microbial or animal sources.

Benefits

Facilitates the cheese-making process by helping milk proteins coagulate, forming the cheese curd.

See more about Enzymes →
Microbial vitamin A palmitate
Neutral

Vitamin A palmitate is added to fortify the cheese with vitamin A. It is a synthetic form of vitamin A commonly used in food fortification. Ensures adequate vitamin A intake, especially in low-fat dairy products.

Risks

Excessive intake of vitamin A can lead to toxicity, but this is unlikely from fortified foods alone.

Benefits

Provides vitamin A, which is essential for vision, immune function, and skin health.

Processing

Group 3 · Processed

Processed Foods

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