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Fresh Mozzarella Cheese

Common questions

Is Fresh Mozzarella Cheese healthy?

Fresh Mozzarella Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This fresh mozzarella cheese is made from a simple ingredient list including pasteurized milk, salt, vinegar, citric acid, and enzymes, which are typical for traditional cheese production.

How processed is Fresh Mozzarella Cheese?

Fresh Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Fresh Mozzarella Cheese

Private Selection
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This fresh mozzarella cheese is made from a simple ingredient list including pasteurized milk, salt, vinegar, citric acid, and enzymes, which are typical for traditional cheese production. The product is processed but lacks harmful additives or seed oils, maintaining a clean label. Its processing level limits the score, but the high-quality ingredients and minimal additives support a strong rating within its category.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance and bone health.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient that helps in the cheese production process. While it has no significant nutritional benefits, it is essential for the texture and formation of cheese.

Benefits

Aids in the cheese-making process by helping to curdle milk, contributing to the texture and formation of cheese.

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Citric acid
Neutral

Citric acid is used in cheese making to adjust acidity and aid in curd formation. It is a naturally occurring acid found in citrus fruits. While it has no direct nutritional benefits, it is crucial for the cheese-making process.

Benefits

Helps in adjusting acidity levels and aids in curd formation during cheese production.

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Enzymes
Neutral

Enzymes are essential in cheese making for coagulating milk and developing flavor. They are typically derived from animal or microbial sources. While they do not provide direct nutritional benefits, they are crucial for the texture and taste of cheese.

Benefits

Essential for coagulating milk and developing the flavor and texture of cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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