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String Cheese

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

Common questions

Is String Cheese healthy?

String 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 string cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese making.

How processed is String Cheese?

String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive String Cheese's 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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String Cheese

The Original Cheese Pleasers
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This string cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese making. The product is processed, but it maintains a clean label with no harmful additives or seed oils. Its simple ingredient list and the use of beneficial cheese cultures contribute positively to its nutritional profile, allowing it to score well within its category.

Key ingredients 4

Cheese Culture
Good

Cheese culture is essential for the fermentation process in cheese making, contributing to flavor and texture. It consists of beneficial bacteria that can aid in digestion and improve gut health. The use of cheese culture is a traditional method that enhances the nutritional profile of cheese.

Benefits

Contains beneficial bacteria that can support digestive health and enhance the flavor and texture of 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 kills harmful bacteria but may also 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 maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but should be consumed in moderation due to potential health impacts of high sodium intake. In this context, it serves a functional role without significant health benefits.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources and are considered safe for consumption.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese texture and formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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