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MOZZARELLA ALL NATURAL CHEESE

Common questions

Is MOZZARELLA ALL NATURAL CHEESE healthy?

MOZZARELLA ALL NATURAL 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 mozzarella cheese is made with a simple and clean ingredient list, including pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride.

How processed is MOZZARELLA ALL NATURAL CHEESE?

MOZZARELLA ALL NATURAL CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA ALL NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized 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 ALL NATURAL CHEESE

Kroger
85 Excellent

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 with a simple and clean ingredient list, including pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride. The product is processed but lacks harmful additives or seed oils, which supports a higher score within its category. The use of part-skim milk helps reduce fat content while maintaining essential nutrients, making it a healthier option compared to more heavily processed cheese products.

Key ingredients 5

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional value.

Benefits

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

See more about Pasteurized part-skim milk →
Cheese culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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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 for cheese production, excessive salt intake can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute significant nutritional value. The enzymes used are typically derived from microbial or animal sources.

Benefits

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

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Calcium chloride
Neutral

Calcium chloride is added to milk to improve curd formation and firmness in cheese-making. It helps restore calcium balance in pasteurized milk, enhancing the cheese texture. While it aids in the cheese-making process, it does not provide direct nutritional benefits.

Benefits

Improves curd formation and texture in cheese-making.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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