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SLICED SWISS NATURAL CHEESE, SWISS

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Common questions

Is SLICED SWISS NATURAL CHEESE, SWISS healthy?

SLICED SWISS NATURAL CHEESE, SWISS scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. 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, SWISS?

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

Which ingredients drive SLICED SWISS NATURAL CHEESE, 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, SWISS

Sargento
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by The Gentine family
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, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively, although the processing level imposes a cap on the score.

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 processes.

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 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 practice in cheese production to ensure safety.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production to control moisture and inhibit bacterial growth. While necessary, 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, helping to maintain the cheese's quality and safety.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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