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Natural Low-Moisture Part-Skim Mozzarella Sliced Cheese

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Common questions

Is Natural Low-Moisture Part-Skim Mozzarella Sliced Cheese healthy?

Natural Low-Moisture Part-Skim Mozzarella Sliced 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 mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are all traditional ingredients for cheese-making.

How processed is Natural Low-Moisture Part-Skim Mozzarella Sliced Cheese?

Natural Low-Moisture Part-Skim Mozzarella Sliced Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Natural Low-Moisture Part-Skim Mozzarella Sliced 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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Natural Low-Moisture Part-Skim Mozzarella Sliced Cheese

Hill Country Fare
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by H-E-B
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are all traditional ingredients for cheese-making. The product is processed but maintains a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. The simplicity of the ingredient list and the absence of seed oils or artificial substances contribute positively to its rating.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.

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

Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial bacteria. It is a standard ingredient in many cheese products, offering a balance of nutrients.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

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 common ingredient in processed foods, providing essential sodium. While necessary for flavor, excessive consumption can lead to health issues.

Risks

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

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese production to coagulate milk, an essential step in cheese making. They are a vegetarian alternative to animal rennet. These enzymes are crucial for the texture and consistency of the final product.

Benefits

Facilitates the cheese-making process and provides a vegetarian-friendly option for coagulation.

Processing

Group 3 · Processed

Processed Foods

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