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Mozzarella Cheese

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Common questions

Is Mozzarella Cheese healthy?

Mozzarella Cheese scores 68/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk and cheese culture, which are beneficial ingredients providing essential nutrients like calcium and protein.

How processed is Mozzarella Cheese?

Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Part-Skim Milk, Cheese Culture, Calcium Sulfate count in its favor; Dextrose is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mozzarella Cheese

68 Fair

Analysis updated June 2026 · How Scout scores

$1.97 · 8 oz · $0.25 / ounce
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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk and cheese culture, which are beneficial ingredients providing essential nutrients like calcium and protein. However, the presence of dextrose, a simple sugar, is unnecessary and slightly detracts from its nutritional profile. The product is moderately processed, which limits its score despite the relatively clean ingredient list.

Key ingredients 8

Pasteurized Part-Skim Milk
Good

This ingredient provides high-quality dairy that is lower in fat, making it a nutritious base for mozzarella cheese.

See more about Pasteurized Part-Skim Milk →
Cheese Culture
Good

Cultures help develop the cheese's flavor and texture naturally, supporting digestive health.

See more about Cheese Culture →
Calcium Sulfate
Good

Calcium sulfate helps in cheese curd formation and maintains proper texture, supporting calcium intake.

See more about Calcium Sulfate →
Salt
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Salt →
Enzymes
Neutral

Enzymes are essential for curdling milk during cheese production, with no significant health impact.

See more about Enzymes →
Potato Starch
Neutral

Used as a stabilizer or anti-caking agent, it is generally inert and safe for consumption.

See more about Potato Starch →
Tapioca Starch
Neutral

Tapioca starch acts as a thickener or binder, contributing to texture without adverse effects.

See more about Tapioca Starch →
Dextrose
Bad

Refined added sugar.

See more about Dextrose →

Processing

Group 3 · Processed

Processed Foods

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