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BelGioioso Thin Sliced Fresh Mozzarella Cheese

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

Common questions

Is BelGioioso Thin Sliced Fresh Mozzarella Cheese healthy?

BelGioioso Thin Sliced Fresh Mozzarella 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 from simple ingredients: pasteurized milk, vinegar, enzymes, and salt, which are typical for traditional cheese-making.

How processed is BelGioioso Thin Sliced Fresh Mozzarella Cheese?

BelGioioso Thin Sliced Fresh Mozzarella Cheese is NOVA Group 3: Processed Foods.

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BelGioioso Thin Sliced Fresh Mozzarella Cheese

BelGioioso
85 Excellent

Analysis updated August 2026 · How Scout scores

$4.49 · 8 oz · $0.56 / ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, enzymes, and salt, which are typical for traditional cheese-making. Despite being processed, it lacks harmful additives or seed oils, making it a cleaner option within its category. The processing level limits its score, but the clean ingredient list supports a higher rating within the processed food category.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Potential lactose intolerance or milk allergy concerns for sensitive individuals.

Benefits

Provides a source of calcium and protein, essential for 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 acidifier that helps in the cheese formation process. Its use is minimal and primarily functional in cheese production.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the breakdown of milk proteins. They are typically derived from microbial or animal sources. Their role is primarily functional, contributing to texture and flavor development.

Risks

Potential allergenicity if derived from animal sources, though generally considered safe.

Benefits

Facilitates the cheese aging process, enhancing flavor and texture.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It helps control microbial growth and moisture content. While essential in cheese making, excessive consumption can contribute to high sodium intake.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its overall taste.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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