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Baby swiss sliced cheese

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Common questions

Is Baby swiss sliced cheese healthy?

Baby swiss sliced cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This baby swiss sliced cheese is made from pasteurized part-skim milk, cheese cultures, enzymes, and salt, which are traditional ingredients for cheese production.

How processed is Baby swiss sliced cheese?

Baby swiss sliced cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Baby swiss sliced cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese Cultures 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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Baby swiss sliced cheese

Private Selection
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

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

This baby swiss sliced cheese is made from pasteurized part-skim milk, cheese cultures, enzymes, and salt, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its rating.

Key ingredients 4

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the development of cheese flavor and texture, and may promote gut health by introducing beneficial bacteria.

See more about Cheese Cultures →
Pasteurized Part-Skim Milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized Part-Skim Milk →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese. The specific type of enzyme can vary, but they are generally safe and necessary for cheese making.

Benefits

Essential for the cheese-making process, helping to coagulate milk and develop cheese structure.

See more about Enzymes →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, helping to control bacterial growth.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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