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STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE

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

Common questions

Is STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE healthy?

STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE?

STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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STRING CHEESE REGULAR LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, STRING CHEESE

Food Lion
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Food Town Stores Inc.
Category Cheese
Summary

This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese. The product is processed, but it maintains a clean label with no harmful additives or artificial ingredients. Its nutritional profile is solid, with a good balance of protein and fat, making it a healthier choice within its category.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk, making it a healthier option for those monitoring fat intake.

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

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of the cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake 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, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. Enzymes themselves do not provide nutritional benefits but are necessary for cheese texture and consistency.

Benefits

Essential for the cheese-making process, contributing to the texture and consistency of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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