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Frigo Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese

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Common questions

Is Frigo Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese healthy?

Frigo Cheese Heads Whole Milk String 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 product is a processed cheese with a simple ingredient list consisting of cultured pasteurized milk, cheese cultures, salt, and enzymes.

How processed is Frigo Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese?

Frigo Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Frigo Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured 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 Cheese Heads Whole Milk String Low-Moisture Mozzarella Cheese

Frigo Cheese Heads
85 Excellent

Analysis updated August 2026 · How Scout scores

$12.47 · 36 oz · $0.35 / ounce
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At a glance

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

This product is a processed cheese with a simple ingredient list consisting of cultured pasteurized milk, cheese cultures, salt, and enzymes. It provides essential nutrients like calcium and protein, and the pasteurization process ensures safety by eliminating harmful bacteria. Despite being processed, the absence of harmful additives and the use of traditional cheese-making ingredients contribute to a favorable score.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized 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 type and quality of cultures can vary, impacting the final product's characteristics.

Benefits

Essential for developing the flavor and texture of cheese, contributing to its unique taste profile.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but should be consumed in moderation due to potential health concerns. The type of salt used can affect the final product's taste and quality.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheesemaking process but do not contribute direct nutritional benefits. The source of enzymes can vary, including animal, microbial, or plant origins.

Benefits

Facilitates the cheesemaking process by aiding in milk coagulation, essential for cheese formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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