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Fresh Mozzarella Cheese

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

Common questions

Is Fresh Mozzarella Cheese healthy?

Fresh 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 fresh mozzarella cheese is made from simple, traditional ingredients like milk, vinegar, enzymes, and salt, which contribute to its nutritional value and minimal processing.

How processed is Fresh Mozzarella Cheese?

Fresh Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, 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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Fresh Mozzarella Cheese

Mauro & Gianni
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

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

This fresh mozzarella cheese is made from simple, traditional ingredients like milk, vinegar, enzymes, and salt, which contribute to its nutritional value and minimal processing. The absence of harmful additives or seed oils supports a higher score within its category. However, as a processed food, its score is capped, reflecting its processing level despite the clean ingredient list.

Key ingredients 4

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed in cheese production, retaining most of its nutritional benefits. The quality of milk can vary, with organic or grass-fed options offering additional health benefits.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.

See more about Milk →
Vinegar
Neutral

Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing involved. While it plays a functional role in cheese production, it does not contribute significant nutritional value.

See more about Vinegar →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, helping to coagulate milk and develop flavor. They are typically derived from natural sources and are minimally processed. The specific type of enzyme can vary, but they generally do not pose health concerns.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, with refined salt being the standard choice. While it is necessary for taste, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese, extending shelf life.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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