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Our Family SWISS NATURAL AGED SLICED CHEESE

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

Common questions

Is Our Family SWISS NATURAL AGED SLICED CHEESE healthy?

Our Family SWISS NATURAL AGED SLICED 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 cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese.

How processed is Our Family SWISS NATURAL AGED SLICED CHEESE?

Our Family SWISS NATURAL AGED SLICED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Our Family SWISS NATURAL AGED SLICED 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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Our Family SWISS NATURAL AGED SLICED CHEESE

Our Family
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by SpartanNash
Category Cheese
Summary

This cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The processing level limits its maximum score, but the absence of seed oils and artificial substances supports a high rating.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Aids in the development of cheese flavor and texture, and can contribute to gut health through probiotic effects.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for 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 affect flavor and texture.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient that does not provide the trace minerals found in unrefined salts. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese structure.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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