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DELI FRESH MOZZARELLA CHEESE

Common questions

Is DELI FRESH MOZZARELLA CHEESE healthy?

DELI FRESH 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 a simple and clean ingredient list, including pasteurized milk, vinegar, enzymes, and salt, which aligns with traditional cheese-making practices.

How processed is DELI FRESH MOZZARELLA CHEESE?

DELI FRESH MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

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DELI FRESH MOZZARELLA CHEESE

Publix
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This mozzarella cheese is made from a simple and clean ingredient list, including pasteurized milk, vinegar, enzymes, and salt, which aligns with traditional cheese-making practices. Despite being classified as processed, it lacks harmful additives or seed oils, making it a healthier choice within its category. The minimal processing and absence of artificial ingredients contribute positively to its rating.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

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Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling the milk. It is a natural ingredient that helps in the cheese production process. The acidity of vinegar can enhance the flavor profile of the cheese.

Benefits

Acts as a natural preservative and flavor enhancer in cheese production.

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Enzymes
Neutral

Enzymes are crucial in cheese making, helping to coagulate milk and develop flavor. They are typically derived from animal or microbial sources. Enzymes contribute to the texture and taste of the final cheese product.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the moisture content and inhibits the growth of undesirable bacteria. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Processing

Group 3 · Processed

Processed Foods

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