Bowl And Basket String cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This string cheese is made from low moisture part skim mozzarella, which is a relatively simple and clean ingredient list for a processed cheese product. It contains cultured pasteurized part skim milk, salt, and enzymes, without any artificial additives or seed oils. Despite being processed, the absence of harmful ingredients and the straightforward composition contribute to a favorable rating within its category.
Key ingredients 4
Low Moisture Part Skim Mozzarella CheeseNeutral
This cheese is a source of protein and calcium, essential for bone health. It is made from cultured pasteurized part skim milk, salt, and enzymes, which are standard in cheese production. The use of part skim milk reduces fat content, making it a lower-fat option compared to full-fat cheeses.
Benefits
Provides protein and calcium, which are beneficial for muscle maintenance and bone health.
Cultured Pasteurized Part Skim MilkNeutral
Cultured pasteurized part skim milk is used to make cheese, providing a source of protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria. The part skim nature reduces fat content, making it a lighter option.
Benefits
Offers essential nutrients like protein and calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, contributing to taste and 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, extending its shelf life.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for transforming milk into cheese, a process that has been used for centuries. Typically derived from microbial or animal sources, they are a standard component in cheese production.
Benefits
Crucial for the cheese-making process, enabling the transformation of milk into cheese.
Processing
Processed Foods
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