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Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese

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Common questions

Is Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese healthy?

Land O Lakes String Cheese Low Moisture Part Skim 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 string cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients typical of traditional cheese-making.

How processed is Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese?

Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim 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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Land O Lakes String Cheese Low Moisture Part Skim Mozzarella Cheese

Land O Lakes
85 Excellent

Analysis updated August 2026 · How Scout scores

$3.60 · 8 oz · $0.45 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Land O'Lakes, Inc.
Category Cheese
Summary

This string cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients typical of traditional cheese-making. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and a short ingredient list support a high rating within its category.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Provides high-quality protein and calcium, supporting bone and muscle health. The reduced fat content makes it a healthier option for those monitoring fat intake.

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

Cheese cultures are essential for the fermentation process, contributing to flavor and texture. They are naturally occurring bacteria used in cheese production. While they are crucial for cheese making, they do not provide direct health benefits.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Cheese cultures →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing taste and extending shelf life. While necessary in small amounts, 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not have direct nutritional benefits. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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