/ / Ranch Cheese Curds, 8 oz

Ranch Cheese Curds, 8 oz

Contains artificial flavor

These ranch-seasoned cheese curds provide 24 g of protein per 100 g. The seasoning includes MSG, artificial flavor and gums, and the milk is identified as both A2 and Jersey in different product details.

Seed-oil freeNo artificial dyesNo synthetic preservativesNo added nitritesNo phosphatesNo gluten ingredientsVegetarianKetoContains dairy
$18.00 8 oz · lowest price at ZAKFARM
Price and stock checked Oct 29, 2026
Key nutrition facts
330caloriesPer serving · 100 g
Protein
24g▲
Fiber
—
Added sugar
—
Sodium
—
Saturated fat
—
▲ raises the score · ▼ lowers it · From the product page
Ingredients: A2 milk, culture, rennet, salt, ranch seasoning (maltodextrin, buttermilk, salt, monosodium glutamate, dried garlic, onion, lactic acid, calcium lactate, spices, citric acid), less than 1% calcium stearate, artificial flavor, xanthan gum, carboxymethylcellulose, guar gum, natural flavor
Product details
Shelf life3 weeks
“Shelf life: 3 weeks” — the product page
67 / 100
Fair Scored automatically
Weighted as dairyMedium confidence · Scored on 8 of 11 inputs, 3 claims verified
Nutrition · counts 30%79
Ingredients · counts 20%72
Processing · counts 15%40
Sourcing · counts 20%75
Transparency · counts 15%50
Why it scores 67
Nutrition 79 · Compared with other cheeses: more protein (24 g); no added sugar per 100 g
Ingredients 72 · Carboxymethylcellulose (cellulose gum) (additive, −10); Artificial flavours (additive, −10); Natural flavours (additive, −4); 1 more
Processing 40 · Cheese curds with maltodextrin, flavors, MSG and several gums
Sourcing 75 · The brand says its dairy farm is in the Carolinas and uses Jersey milk
Transparency 50 · Ingredients are listed, but the milk is called A2 and Jersey in different details
Contains MSG, artificial flavor and several gums
Milk is called A2 and Jersey in different details
Evidence behind the Ingredients deductions
Varies by additive−28 for carboxymethylcellulose, artificial flavours, natural flavours and 1 more
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Similar, for lessSame kind of food, scoring about as well or better, for less than $2.25/oz here
Water ButlersStore Brand Cottage Cheese, Large Curd, 4% Milkfat Minimum, 16 oz
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$4.10 · $0.26/oz · 89% less per oz
Ingredients
A2 milk Culture Rennet Salt Ranch seasoning (maltodextrin, buttermilk, salt, monosodium glutamate, dried garlic, onion, lactic acid, calcium lactate, spices, citric acid) Less than 1% calcium stearate Artificial flavor Xanthan gum Carboxymethylcellulose Guar gum Natural flavor
11 ingredients 3 to watch2 to avoid
Sourcing

Fresh A2 cheese curds coated in classic ranch seasoning for a creamy, tangy, and easy-to-digest snack.

Additives9 additives · 2 moderate risk
Carboxymethylcellulose (cellulose gum) (E466)ThickenerModerate risk
Changed gut bacteria in mice and, in a small 2022 human study, altered the gut microbiome.
Artificial flavoursFlavouringModerate risk
Undisclosed synthetic compounds; the FDA delisted seven synthetic flavours in 2018 after cancer findings in animals.
MaltodextrinFillerLimited risk
Highly processed starch that raises blood sugar quickly and adds no nutrition.
Natural flavoursFlavouringLimited risk
An undisclosed mix of extracts and carriers; the label doesn’t say what’s in it or how it was made.
MSG (monosodium glutamate) (E621)Flavour enhancerLimited risk
Considered safe; EFSA set an acceptable daily intake in 2017, and some people report short-lived symptoms.
Xanthan gum (E415)ThickenerNo risk
Made by fermentation; EFSA re-confirmed its safety in 2017, though large amounts can cause bloating.
Guar gum (E412)ThickenerNo risk
A fibre from guar beans; EFSA considers it safe at normal intakes.
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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