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Member's Mark Sharp Cheddar Cheese Sticks, 36 ct.

Common questions

Is Member's Mark Sharp Cheddar Cheese Sticks, 36 ct. healthy?

Member's Mark Sharp Cheddar Cheese Sticks, 36 ct. scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheddar cheese stick product is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, enzymes, and annatto for color.

How processed is Member's Mark Sharp Cheddar Cheese Sticks, 36 ct.?

Member's Mark Sharp Cheddar Cheese Sticks, 36 ct. is NOVA Group 3: Processed Foods.

Which ingredients drive Member's Mark Sharp Cheddar Cheese Sticks, 36 ct.'s score?

In Scout's ingredient-by-ingredient analysis, Cheese Cultures 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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Member's Mark Sharp Cheddar Cheese Sticks, 36 ct.

Member's Mark
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This cheddar cheese stick product is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, enzymes, and annatto for color. The minimal processing and absence of harmful additives contribute to its high score. However, as a processed food, its score is capped, reflecting its processing level despite the clean label.

Key ingredients 5

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheesemaking and improve the nutritional profile of the cheese.

Benefits

Contribute to the development of probiotics, which can support gut health and improve digestion.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

Benefits

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

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese-making process. 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 if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's texture and shelf life.

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Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are crucial for transforming milk into cheese by breaking down proteins. These enzymes are typically derived from animal or microbial sources and are essential for cheese texture.

Benefits

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

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Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural additive, it is generally considered safe and does not impact the flavor of the cheese.

Benefits

Provides natural coloring without affecting the nutritional profile or flavor of the cheese.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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