Sargento TRADITIONAL CUT SHREDDED REDUCED FAT LOW MOISTURE MOZZARELLA, PROVOLONE WITH SMOKE FLAVOR, FRESH ASIAGO & ROMANO NATURAL CHEESE, 4 CHEESE ITALIAN
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese blend is ultra-processed, which limits its score despite having some beneficial ingredients like milk and cheese cultures. The presence of natamycin, a mold inhibitor, and anti-caking agents indicates a higher level of processing. While the product provides a good protein content, the processing level and additives prevent it from scoring higher.
Key ingredients 7
Reduced fat low moisture mozzarella cheeseNeutral
This cheese is a source of protein and calcium but is processed to reduce fat content. The reduction in fat may affect the flavor and texture compared to full-fat versions. It is a common ingredient in reduced-fat cheese blends.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Reduced fat provolone cheese with smoke flavorNeutral
This cheese includes natural smoke flavor, which adds a distinct taste but may involve additional processing. The reduced fat content makes it a lower-calorie option. It is often used in cheese blends for its unique flavor profile.
Benefits
Offers protein and calcium, contributing to dietary needs for these nutrients.
Fresh asiago cheeseNeutral
Asiago cheese is a traditional cheese known for its rich flavor and texture. It is made from pasteurized milk and is a good source of protein and calcium. The fresh version is less aged, offering a milder taste.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Romano cheeseNeutral
Romano cheese is a hard cheese with a strong flavor, often used for grating. It is made from pasteurized cow's milk and provides protein and calcium. Its robust taste enhances various dishes.
Benefits
High in protein and calcium, beneficial for bone health and muscle function.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the product.
See more about Potato starch →Powdered celluloseNeutral
Powdered cellulose is used to prevent caking in shredded cheese products. It is derived from plant fibers and is considered safe for consumption. It does not contribute to the nutritional value of the cheese.
See more about Powdered cellulose →NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its use indicates a level of processing. It is not necessary for fresh, unprocessed cheeses.
Risks
May contribute to concerns about over-processing and reliance on preservatives in food products.
Benefits
Helps prevent mold growth, extending the product's shelf life.
Processing
Ultra-Processed Foods
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