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SWISS CHEESE SLICES

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Common questions

Is SWISS CHEESE SLICES healthy?

SWISS CHEESE SLICES scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product consists of pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical ingredients for traditional cheese.

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, Cheese culture 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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SWISS CHEESE SLICES

Lucerne Dairy Farms
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This product consists of pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical ingredients for traditional cheese. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Cheese culture
Good

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

Benefits

Essential for the development of cheese flavor and texture through fermentation.

See more about Cheese culture →
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, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.

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 →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide direct nutritional benefits. Enzymes can be derived from animal, microbial, or plant sources.

Benefits

Crucial for the coagulation process in cheese making, aiding in texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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