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SWISS CHEESE

Common questions

Is SWISS CHEESE healthy?

SWISS 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 Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is SWISS CHEESE?

SWISS CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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SWISS CHEESE

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to a favorable score. Its processing level limits the maximum score, but the simplicity and quality of its ingredients ensure it remains a healthy choice within its category.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture supports gut health by introducing probiotics.

Benefits

Contributes to the development of cheese flavor and texture, and may support gut health through probiotics.

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

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides a good source of protein and calcium, essential for bone health.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process. However, excessive consumption of salt can lead to health issues such as 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 →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The specific type of enzymes used can vary, but they are generally safe and necessary for cheese production.

Benefits

Essential for the coagulation process in cheese making, contributing to texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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