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String cheese

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

Common questions

Is String cheese healthy?

String cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This string cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are simple and traditional ingredients for cheese.

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, Pasteurized milk 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

Market Basket
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Demoulas Super Markets, Inc.
Category Cheese
Summary

This string cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are simple and traditional ingredients for cheese. The product is processed, but it avoids harmful additives and seed oils, maintaining a clean label. Its processing level limits the score, but the high-quality ingredients and absence of artificial additives contribute positively to its rating.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein with a complete amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.

See more about Pasteurized milk →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common culinary ingredient that helps in the fermentation process. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that aid in the cheese-making process. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese.

See more about Cheese cultures →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are a natural part of the cheese production process. While necessary for cheese production, they do not contribute additional nutritional value.

Benefits

Essential for the coagulation process in cheese-making, aiding in texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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