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MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE

Common questions

Is MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE healthy?

MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This reduced fat sharp cheddar cheese is ultra-processed, which limits its potential score.

How processed is MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE?

MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Color added is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MEIJER, REDUCED FAT SHARP CHEDDAR CHEESE

Meijer
60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Meijer, Inc.
Category Cheese
Summary

This reduced fat sharp cheddar cheese is ultra-processed, which limits its potential score. While it contains beneficial ingredients like cultured pasteurized milk and enzymes, the presence of artificial color detracts from its overall healthiness. The product's processing level and the use of synthetic additives are key factors influencing its rating.

Key ingredients 5

Cultured pasteurized reduced fat milk
Neutral

This ingredient is a primary component of cheese, providing protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, the reduction in fat may affect the texture and flavor compared to full-fat versions.

Benefits

Provides a source of protein and calcium, essential for bone health.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the cheese production process. The specific type of enzyme used can vary, but they generally do not pose health risks.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Vitamin A palmitate
Neutral

Vitamin A palmitate is added to fortify the cheese with vitamin A. It is a synthetic form of vitamin A used in food fortification. While beneficial for vision and immune function, excessive intake can be harmful.

Risks

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

Benefits

Fortifies the cheese with vitamin A, supporting vision and immune health.

See more about Vitamin A palmitate →
Color added
Bad

Artificial colors are often added to cheese to enhance its appearance. These additives can be synthetic and may pose health concerns. Natural alternatives are available and preferred for health-conscious consumers.

Risks

Potential health concerns include allergic reactions and hyperactivity in sensitive individuals.

See more about Color added →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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