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Frigo Mozzarella Cheese

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Common questions

Is Frigo Mozzarella Cheese healthy?

Frigo 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 pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Frigo Mozzarella Cheese?

Frigo Mozzarella Cheese is NOVA Group 3: Processed Foods.

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Frigo Mozzarella Cheese

Frigo
85 Excellent

Analysis updated August 2026 · How Scout scores

$3.99 · 12 oz · 12 count · $0.33 / ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Saputo Cheese USA Inc.
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable score. Its simple ingredient list and minimal processing align with traditional cheese-making practices, allowing it to score well within its category.

Key ingredients 4

Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the nutritional richness of whole, grass-fed milk.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

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

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The quality of cultures can vary, but they generally do not pose health risks.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not provide direct nutritional benefits. The type of enzyme used can vary, but they are generally safe for consumption.

Benefits

Essential for the coagulation process in cheesemaking, aiding in curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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