Hidden Ingredients in fat free cheese?

I've recently started adding kraft fatfree cheese to my ck and steak protein sources and was wondering if theres any type of hidden ingredients (such as the glyecerol found in protein bars) that allows the cheese to taste good but is bad for you if your trying to cut. I've noticed that on the label, protein is pretty high and carbs are low but I'm often skeptical about foods that taste so good. If anyone has any insight into this please share. thanks

13% DV sodium per slice...it'll make you blow up like a Good year blimp if you have too many.

That stuff is divine, but I don't eat it for that reason I wrote above.

thanks Pump! I have definately noticed water retention but I wasn't sure what was causing it.