Shop Map Research Get the app
NATURAL SWISS SLICED DELI CHEESE

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

Common questions

Is NATURAL SWISS SLICED DELI CHEESE healthy?

NATURAL SWISS SLICED DELI 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 cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese.

How processed is NATURAL SWISS SLICED DELI CHEESE?

NATURAL SWISS SLICED DELI CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive NATURAL SWISS SLICED DELI CHEESE's 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.

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
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

NATURAL SWISS SLICED DELI CHEESE

Giant Eagle
85 Excellent

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese. It is processed but maintains a clean label with no harmful additives or seed oils. The simplicity of its ingredient list and absence of artificial substances contribute to a favorable score, although its processing level imposes a cap on the maximum score achievable.

Key ingredients 4

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, and may provide some probiotic benefits depending on the strains used.

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

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Skimming reduces fat content, which can be beneficial for those monitoring fat intake.

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 salt intake can be a health concern.

Risks

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

Benefits

Enhances flavor and acts as a preservative, contributing to the safety and shelf-life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The type of enzymes used can vary, including animal or microbial sources.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

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