Shop Map Research Get the app
SWISS CHEESE SLICES

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is SWISS CHEESE SLICES healthy?

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

How processed is SWISS CHEESE SLICES?

SWISS CHEESE SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS CHEESE SLICES' score?

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

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
90
Parmigiano Reggiano Stravecchio Cheese
Trader Joe's

See more

SWISS CHEESE SLICES

Kroger
75 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

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

This Swiss cheese is made from part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is aged over 60 days, enhancing its flavor and nutritional profile. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

Part-skim milk
Good

Part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is less processed than many other dairy ingredients, retaining most of its natural benefits. The use of part-skim milk helps reduce the fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are naturally occurring bacteria that help in the development of cheese. The use of cultures is standard in cheese production and does not pose health risks.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in cheese, necessary for controlling moisture and bacterial growth. While it is essential 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process and are necessary for texture development. Enzymes are typically derived from animal or microbial sources and are safe for consumption.

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese