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Grated Three Cheese Blend

Processing Score
6.0Highly Processed
Nutrition Score
3.5/10Fair

The processing score reflects 16 ingredients, including preservatives. The nutrition score reflects high sodium, saturated fat and total fat.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High SodiumHigh FatHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
869417000023
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Nutrition Facts
Serving size5 g
Amount per serving
Calories
25
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 95mg
4%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 2g
Calcium 60mg
5%
Iron 0mg
0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

8 listed · 1 flagged for review

PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), ASIAGO CHEESE PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, POWDERED CELLULOSE AND CORN STARCH (ADDED TO PREVENT CAKING), POTASSIUM SORBATE (ADDED TO PROTECT FLAVOR).

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Grated Three Cheese Blend scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

  • Chemical Preservatives (Potassium Sorbate (Added To Protect Flavor)): Synthetic preservatives are UPF indicators.
  • Industrial Enzymes (Enzymes): Industrial enzyme use indicates significant processing.
  • Stabilizers & Gums (Powdered Cellulose And Corn Starch (Added To Prevent Caking)): Industrial stabilizers common in UPF.

Within Cheese, this product is more processed than about 78% of the 19,171 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

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