Shop Map Research Get the app
Reduced Fat Semisoft Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Reduced Fat Semisoft Cheese healthy?

Reduced Fat Semisoft 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 reduced fat semisoft cheese is made from pasteurized cultured part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients.

How processed is Reduced Fat Semisoft Cheese?

Reduced Fat Semisoft Cheese is NOVA Group 3: Processed Foods.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

Reduced Fat Semisoft Cheese

Babybel
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Bel Group
Category Cheese
Summary

This reduced fat semisoft cheese is made from pasteurized cultured part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients. Despite being processed, it avoids harmful additives and seed oils, maintaining a focus on traditional cheesemaking components. The product's processing level limits its score, but its clean label and minimal ingredient list support a higher rating within its category.

Key ingredients 3

Pasteurized cultured part-skim milk
Neutral

This ingredient is a primary component of cheese, providing protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Part-skim milk reduces fat content, aligning with the product's reduced-fat claim.

Benefits

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

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to taste and texture. However, excessive sodium intake can be a health concern.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

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

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are essential for the cheese-making process but do not provide additional nutritional benefits.

Benefits

Facilitates the cheese-making process and allows for vegetarian-friendly cheese production.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play