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SWISS SUISSE sliced

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Common questions

Is SWISS SUISSE sliced healthy?

SWISS SUISSE sliced scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from pasteurized partially skimmed milk, salt, bacterial culture, calcium chloride, and microbial enzyme, which are typical ingredients for cheese production.

How processed is SWISS SUISSE sliced?

SWISS SUISSE sliced is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS SUISSE sliced's score?

In Scout's ingredient-by-ingredient analysis, Bacterial 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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SWISS SUISSE sliced

Blue Menu Bleu
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Loblaw Companies Limited
Category Cheese
Summary

This cheese product is made from pasteurized partially skimmed milk, salt, bacterial culture, calcium chloride, and microbial enzyme, which are typical ingredients for cheese production. The use of bacterial cultures is beneficial for flavor development and potential probiotic benefits. Despite being processed, the ingredient list is clean and free from harmful additives, allowing it to score well within its category constraints.

Key ingredients 5

Bacterial Culture
Good

Bacterial cultures are essential for the fermentation process in cheese production. They help develop flavor and texture while also contributing to gut health. The use of live cultures can enhance the probiotic content of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese and may support gut health through probiotic effects.

See more about Bacterial Culture →
Pasteurized Partially Skimmed Milk
Neutral

This is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may reduce some nutritional benefits.

Benefits

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

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Calcium Chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive in cheese production with no significant health concerns. It helps maintain the firmness and texture of the cheese.

Benefits

Improves curd formation and helps maintain cheese texture.

See more about Calcium Chloride →
Microbial Enzyme
Neutral

Microbial enzymes are used as a rennet substitute in cheese making. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes help in coagulating milk to form cheese.

Benefits

Suitable for vegetarians and aids in the cheese-making process by coagulating milk.

See more about Microbial Enzyme →

Processing

Group 3 · Processed

Processed Foods

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