By OBBM Network Editorial Staff

Derived from an episode of Consumer Exposed.

Not all cheddar on the shelf is really cheese. A recent deep‑dive into ten Walmart cheddar brands uncovered that half of them break the FDA’s own rules for what can legally be called cheese, swapping milk for wood‑derived fillers, synthetic colors, and even banned additives.

The Great Value Illusion: Cheap Price, Cheap Ingredients

Walmart’s house brand, Great Value shredded cheddar, sells for roughly $3.50 for a 16‑ounce bag – a price that seems unbeatable for a family on a budget. Yet the ingredient list tells a different story. The product relies on artificial orange dye instead of the natural pigments found in real cheddar, and it contains powdered cellulose, a wood‑pulp derived anti‑caking agent. As the host notes, “Every ounce of cellulose in that package is, mathematically, one fewer ounce of actual cheese.” That filler adds weight without nutritional value, allowing the manufacturer to keep costs low while charging the same price as real cheese.

The presence of synthetic color and indigestible filler means consumers are paying for a visual impression rather than authentic dairy. The host emphasizes that the brand name itself does “deliberate work” – the phrase “Great Value” nudges shoppers into believing they’re making a smart, economical choice, even though the product’s composition tells a different tale.

Sargento’s Shredded Cheddar: A Hidden Antifungal Additive

Sargento, a name many associate with trustworthy Wisconsin‑made cheese, also falls short on its shredded cheddar. While the sliced varieties meet the “natural cheese” claim, the shredded line includes natamycin, an antifungal compound usually applied only to the rind of whole cheeses. The host explains, “There’s no rind, nothing to remove. The natamycin is distributed throughout every strand in the bag.” This distribution violates the standards of retailers like Whole Foods, which prohibit such use.

Beyond regulatory concerns, the episode cites a 2021 lawsuit filed by Beyond Pesticides alleging that Sargento’s “antibiotic‑free” label was misleading, and an Environmental Working Group report flagging potential dioxin and hormone contamination. The combination of a prohibited additive and contested labeling raises questions about the product’s true “natural” claim.

Borden’s Shelf‑Stable Cheddar: Nostalgia Meets Legal Loopholes

Borden’s cheddar products lean heavily on a century‑old brand image – the iconic Elsie the Cow mascot has greeted shoppers since 1936. However, the host points out that many Borden items are labeled as “pasteurized prepared cheese product,” a legal declaration that the FDA requires when a product does not meet the standard of identity for cheese. In plain terms, these items cannot be called cheese at all.

Real‑age cheddar requires refrigeration and relies on natural cultures for its texture and flavor. Borden’s shelf‑stable versions, however, need chemical interventions, anti‑caking agents, and mold inhibitors to survive at room temperature. The host invites readers to test the texture: “Pick up a Borden processed slice and try to snap it. Real cheddar snaps. It crumbles.” The difference is a tangible clue that the product is a processed cheese analog rather than true cheese.

Kraft Singles: A Legal Re‑classification to Avoid Standards

Kraft Singles have been a staple in American households for decades, yet the product’s name itself reveals a regulatory compromise. Because it contains less than 51 % actual cheese curds, the FDA bars it from using “cheese” as the primary descriptor. Consequently, it is labeled as a “pasteurized prepared cheese product,” a category lacking a defined standard of identity.

When the FDA issued a warning letter over compliance issues, Kraft did not reformulate the product; instead, it shifted to the less‑regulated category, effectively sidestepping stricter ingredient rules. The host notes the key functional ingredient – sodium phosphate – which creates the smooth melt but is linked in medical research to arterial calcification and kidney stress. Moreover, Kraft has faced three separate recalls (2015 and 2023) due to a plastic film defect that posed choking hazards, underscoring ongoing safety concerns.

Velveeta: The Iconic “Cheese Spread” That Isn’t Cheese

Velveeta’s cultural presence is undeniable – from Super Bowl queso dips to holiday casseroles. Yet the FDA forced Kraft to remove the phrase “cheese spread” from its label in 2002 because the formulation fails to meet the legal definition. It now carries the label “Pasteurized Prepared Cheese Product.”

The ingredient list reads like a chemistry class: milk, whey, milk protein concentrate, canola oil, modified food starch, sodium phosphate, sodium alginate, sodium citrate, sorbic acid, lactic acid, and two synthetic colorants. This places Velveeta at the highest level of ultra‑processed foods (Level 4) in the NOVA classification system, indicating extensive industrial alteration. The host stresses that while the product is marketed as a cheese‑like convenience, its composition is far removed from traditional cheddar.

These findings collectively illustrate how cost‑cutting and regulatory loopholes allow manufacturers to sell products that look, taste, and market themselves as cheese, while legally they are something else entirely.

Why It Matters for Consumers and Policy

Understanding the distinction between true cheese and processed cheese analogs is more than a trivia pursuit; it has real implications for nutrition, safety, and consumer rights. Synthetic dyes and fillers add no nutritional benefit, while additives like sodium phosphate have been linked to health risks. Moreover, the use of prohibited substances such as natamycin in shredded cheese raises questions about regulatory enforcement and the adequacy of current labeling standards.

For shoppers, the takeaway is clear: read ingredient lists carefully, be skeptical of marketing terms like “natural” or “great value,” and consider whether the price truly reflects dairy content. For policymakers, the episode highlights a need for tighter FDA oversight of cheese‑related product categories and clearer labeling requirements that prevent misleading claims.

As the investigation shows, the cheddar aisle holds more than meets the eye, and informed choices can protect both wallets and health.

The full episode of Consumer Exposed is available on OBBM Network TV.