I’ve kept Great Value Grated Parmesan Cheese and other similar products around my kitchen for three decades now. Thus, I’ve certainly eaten many jars of this grated Parmesan cheese. So, I have a well-founded idea of what products like this one ought to taste like.
I find this Parmesan cheese delicious to the point that my oat meal, spaghetti, and even my steamed vegetables taste bland and empty without it. I use on many hot dishes, and it tastes particularly good on bean and lentil soups.
The label on this Great Value brand of grated cheese says that they use only 100% Parmesan grated cheese. I believe that means that for the cheese component (not the only component by the way) is a hundred percent Parmesan cheese. However, note that this product in whole, is not a hundred percent cheese. See below for the mention of added cellulose, preservatives, and salt. Nonetheless, whatever they put into it works very well as a mild yet definitely Italian seasoning for many dishes. Indeed the Great Value Parmesan cheese flavor rivals that of the Kraft grated Parmesan cheese in every way detectable to my tongue.
Benefits, Advantages, Pros, and Features
At roughly $4 per 16-ounce jar, this Parmesan cheese is still a cheap yet tasty flavor additive.
The jar comes with a sprinkle-or-dump top that makes dishing out the Parmesan cheese a snap.
It’s a 100-percent pure product (minus the added cellulose to prevent caking, and the potassium sorbate to protect the flavor).
It’s backed by the Great Value guarantee of your money back if not completely satisfied.
Great Value Grated Parmesan Cheese contains 20 calories per tablespoon; which is a typical amount for grated Parmesan cheese products in general.
This Great Value product keeps for many months on the shelf (or in the refrigerator once you open it) Keeping it cool, dry, and closed is key. It’s great to stock pile.
While despite the added cellulose, I’ve observed some caking of this product, the clumps that form can easily be broken up by lightly pounding the jar against a counter or other hard surface.
As with most Great Value products I’ve used, this one saves you at least a few cents over the name brands.
Disadvantages, Concerns, Problems, and Cons
Indeed, this food has some additives that I wish it did not (salt namely). However, the list of ingredients is short (only five ingredients, including milk, salt, enzymes, powdered cellulose, and potassium sorbate). So it does not appear to be overly processed beyond the typical processing required to make milk into Parmesan cheese.
Be aware that this cheese product contains 85 MG of sodium per 1-tablespoon serving, which can add up to several hundred milligrams when you put enough to taste on a big plate of spaghetti. So those of you watching your blood pressure should consume this Parmesan cheese product with caution.
Since this cheese product is the Great Value brand, it’s only available at Walmart grocery stores.
Parmesan cheese (pasteurized cultured milk, salt, enzymes), powdered cellulose (added to prevent caking), potassium sorbate to protect flavor.
- Serving size: 1 tablespoon. Servings per container: About 90.
- Calories per serving: 20. Calories from fat: 15.
- Total fat: 1.5 grams, 2% DV.
- Saturated fat: 1 gram, 5% DV.
- Trans fat: 0 grams.
- Polyunsaturated fat: 0 grams.
- Monounsaturated fat: 0 grams.
- Cholesterol: 5 milligrams, 1% DV.
- Sodium: 85 milligrams, 4% DV.
- Potassium: 0 milligrams, 0% DV.
- Total carbohydrate: 0 grams, 0% DV.
- Dietary fiber: 0 grams, 0% DV.
- Sugars: 0 grams.
- Protein: 2 grams.
- Vitamin A: 0% DV.
- Calcium: 4% DV.
- Folic acid: 0% DV.
- Vitamin C: 0% DV.
- Iron: 0% DV.
Over all, I indeed find this Great Value 100% Parmesan Grated Cheese a truly great value and would recommend that you make it a perennial part of your kitchen. I’d rate this topping at 96 out of 100.
Where To Buy Great Value Grated Parmesan Cheese
Look for the cheese product at Walmart, in the clear plastic jar with the white and green label that has the blue letters and a bright green cap atop.
- : Adjusted category and tag assignments, fixed typos, and added white space.
- 2012-08-22: Originally published.