Sargento Swiss Sliced Natural Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This sliced Swiss cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean ingredient list without any harmful additives or artificial substances. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.
Key ingredients 4
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.
Benefits
Contains beneficial bacteria that can support digestive health and enhance the flavor and texture of cheese.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and shelf life. 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, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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