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MOZZARELLA FEATHER SHREDDED CHEESE

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Common questions

Is MOZZARELLA FEATHER SHREDDED CHEESE healthy?

MOZZARELLA FEATHER SHREDDED CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese product is processed and includes additives like potato starch and powdered cellulose to prevent caking, as well as natamycin as a mold inhibitor.

How processed is MOZZARELLA FEATHER SHREDDED CHEESE?

MOZZARELLA FEATHER SHREDDED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA FEATHER SHREDDED CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Low-moisture mozzarella cheese counts in its favor; Natamycin 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 FEATHER SHREDDED CHEESE

First Street
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Chedraui
Category Cheese
Summary

This mozzarella cheese product is processed and includes additives like potato starch and powdered cellulose to prevent caking, as well as natamycin as a mold inhibitor. While the base cheese ingredients are traditional and beneficial, the presence of these additives and the processing level limit its score. The use of preservatives suggests a reliance on processing to maintain shelf life, which detracts from the overall quality.

Key ingredients 4

Low-moisture mozzarella cheese
Good

Low-moisture mozzarella cheese is a good source of protein and calcium, essential for bone health. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The low moisture content extends shelf life and enhances melting properties.

Benefits

Provides high-quality protein and calcium, supporting muscle function and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.

Potato starch
Neutral

Potato starch is used as an anti-caking agent to prevent cheese shreds from clumping. It is a refined carbohydrate with no significant nutritional value. Its use in small amounts does not significantly impact the nutritional profile of the cheese.

See more about Potato starch →
Powdered cellulose
Neutral

Powdered cellulose is a plant-derived fiber used to prevent caking in shredded cheese. It is generally considered safe and adds minimal calories. Its inclusion does not alter the nutritional value of the cheese significantly.

See more about Powdered cellulose →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative is not necessary in fresh, high-quality cheese. Over-reliance on preservatives can indicate lower quality or overly processed products.

Risks

Potential for allergic reactions in sensitive individuals, though generally considered safe in small amounts.

Benefits

Helps prevent mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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