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SLICED SWISS NATURAL CHEESE, AGED SWISS

Common questions

Is SLICED SWISS NATURAL CHEESE, AGED SWISS healthy?

SLICED SWISS NATURAL CHEESE, AGED SWISS scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This sliced Swiss cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making.

How processed is SLICED SWISS NATURAL CHEESE, AGED SWISS?

SLICED SWISS NATURAL CHEESE, AGED SWISS is NOVA Group 3: Processed Foods.

Which ingredients drive SLICED SWISS NATURAL CHEESE, AGED SWISS' score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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SLICED SWISS NATURAL CHEESE, AGED SWISS

Sargento
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Sargento Foods Inc
Category Cheese
Summary

This sliced Swiss cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable score. Its processing level limits the maximum score, but the simplicity and quality of its ingredients support a high rating within that cap.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. This ingredient is essential for traditional cheese-making, contributing positively to the nutritional profile.

Benefits

Contains beneficial bacteria that may support digestive health and enhance the flavor profile of the cheese.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.

Benefits

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

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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-making, providing no additional nutritional benefits. While necessary for taste, 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, extending shelf life.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources, they are essential for texture development.

Benefits

Essential for the cheese-making process, aiding in the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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