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Frigo Low Moisture Mozzarella Cheese

Common questions

Is Frigo Low Moisture Mozzarella Cheese healthy?

Frigo Low Moisture 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 with a simple and clean ingredient list consisting of pasteurized milk, cheese cultures, salt, and enzymes.

How processed is Frigo Low Moisture Mozzarella Cheese?

Frigo Low Moisture Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Frigo Low Moisture Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Frigo Low Moisture Mozzarella Cheese

Frigo
85 Excellent

Analysis updated August 2026 · How Scout scores

16 oz
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Saputo Cheese USA Inc.
Category Cheese
Summary

This mozzarella cheese is made with a simple and clean ingredient list consisting of pasteurized milk, cheese cultures, salt, and enzymes. These ingredients are typical of traditional cheese-making, contributing to its nutritional value with high protein content. Despite being processed, the absence of harmful additives or seed oils allows it to score well within its category, though the processing level imposes a cap on its maximum score.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese cultures to develop flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the development of cheese. The cultures are a standard part of cheese production and do not pose health risks.

Benefits

Contribute to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, providing taste and aiding in moisture control. 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process, helping to develop texture and flavor. Enzymes are naturally occurring and do not pose health risks.

Benefits

Essential for coagulating milk and developing cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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