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MOZZARELLA CHEESE

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Common questions

Is MOZZARELLA CHEESE healthy?

MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from part-skim milk, cheese culture, salt, enzymes, and calcium chloride, which are typical ingredients for traditional cheese.

How processed is MOZZARELLA CHEESE?

MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA CHEESE's score?

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

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MOZZARELLA CHEESE

Kroger
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This mozzarella cheese is made from part-skim milk, cheese culture, salt, enzymes, and calcium chloride, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 5

Part-skim milk
Good

Part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. It is less processed than many other dairy alternatives and retains most of its nutritional benefits. The use of part-skim milk helps reduce fat content while maintaining a good protein profile.

Benefits

Rich in calcium and protein, which are essential for bone health and muscle maintenance.

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods but should be consumed in moderation due to potential health impacts. In cheese, it helps control moisture and texture.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from natural sources. The use of enzymes is standard in cheese production and does not pose significant health risks.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. The addition of calcium chloride helps maintain the structural integrity of the cheese.

Benefits

Improves curd formation and firmness in cheese production.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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