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BEL GIOIOSO, MOZZARELLA CHEESE

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

Common questions

Is BEL GIOIOSO, MOZZARELLA CHEESE healthy?

BEL GIOIOSO, 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 a simple and clean ingredient list, including pasteurized milk, vinegar, enzymes, and salt, which are typical for traditional cheese production.

How processed is BEL GIOIOSO, MOZZARELLA CHEESE?

BEL GIOIOSO, MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive BEL GIOIOSO, MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk 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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BEL GIOIOSO, MOZZARELLA CHEESE

75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from a simple and clean ingredient list, including pasteurized milk, vinegar, enzymes, and salt, which are typical for traditional cheese production. The product is processed but lacks harmful additives or seed oils, making it a healthier choice within its category. Its processing level limits the score, but the absence of artificial ingredients and the use of high-quality milk contribute positively to its rating.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

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

See more about Pasteurized milk →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing. While it does not provide significant nutritional benefits, it is essential for the cheese-making process.

See more about Vinegar →
Enzymes
Neutral

Enzymes are crucial in cheese production, helping to coagulate milk and develop flavor. They are typically derived from natural sources and are minimally processed. Enzymes do not contribute directly to nutrition but are essential for cheese texture and taste.

See more about Enzymes →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese making and is minimally processed. While it enhances taste, excessive consumption can lead to health issues like hypertension.

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 →

Processing

Group 3 · Processed

Processed Foods

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