MEIJER, NATURAL MOZZARELLA CHEESE

Common questions

Is MEIJER, NATURAL MOZZARELLA CHEESE healthy?

MEIJER, NATURAL 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 mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is MEIJER, NATURAL MOZZARELLA CHEESE?

MEIJER, NATURAL MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

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MEIJER, NATURAL MOZZARELLA CHEESE

Meijer
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Meijer, Inc.
Category Cheese
Summary

This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a clean option within its category. The processing level limits its score, but the straightforward ingredient list supports a high rating within the constraints.

Key ingredients 3

Cultured pasteurized reduced fat milk
Neutral

Cultured pasteurized reduced fat milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial bacteria. The reduced fat content may appeal to those seeking lower fat options, but it also reduces the richness and flavor compared to full-fat versions.

Benefits

Provides essential proteins and calcium, contributing to bone health and muscle maintenance.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, which is essential for various bodily functions. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

Essential for maintaining fluid balance and nerve function in the body.

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Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are necessary for developing the texture and flavor of cheese. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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