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Polly-O - String Cheese Made with 2% Milk 10.00 oz

Common questions

Is Polly-O - String Cheese Made with 2% Milk 10.00 oz healthy?

Polly-O - String Cheese Made with 2% Milk 10.00 oz 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 with a simple ingredient list, primarily consisting of pasteurized part-skim milk, which provides a good source of protein and calcium.

How processed is Polly-O - String Cheese Made with 2% Milk 10.00 oz?

Polly-O - String Cheese Made with 2% Milk 10.00 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Polly-O - String Cheese Made with 2% Milk 10.00 oz's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim 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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Polly-O - String Cheese Made with 2% Milk 10.00 oz

Polly-O
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kraft Heinz Foods Company
Category Cheese
Summary

This string cheese is made with a simple ingredient list, primarily consisting of pasteurized part-skim milk, which provides a good source of protein and calcium. The product is processed but lacks harmful additives, artificial colors, or seed oils, making it a relatively clean option within its category. However, due to its processing level, the score is capped, reflecting the balance between its clean ingredients and processing.

Key ingredients 5

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a balanced nutrient profile with reduced fat content compared to whole milk.

Benefits

Rich in protein and calcium, supporting muscle and bone health. Provides essential nutrients with lower fat content.

See more about Pasteurized part-skim milk →
Vinegar
Neutral

Vinegar is used as an acidifying agent in cheese production, aiding in curd formation. It is a natural ingredient with minimal processing. While it contributes to the cheese-making process, it does not provide significant nutritional benefits.

Benefits

Aids in the cheese-making process by helping to form curds.

See more about Vinegar →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no additional processing. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes (non-animal)
Neutral

Non-animal enzymes are used to coagulate milk in cheese production, making them suitable for vegetarians. They are derived from microbial or plant sources and are minimally processed. These enzymes are essential for cheese texture and flavor development.

Benefits

Facilitates cheese production and is suitable for vegetarian diets.

Vitamin A palmitate
Neutral

Vitamin A palmitate is added to fortify the cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial for vitamin A intake, it does not naturally occur in cheese.

Risks

Excessive intake of synthetic vitamin A can lead to toxicity.

Benefits

Fortifies the product with vitamin A, supporting vision and immune health.

See more about Vitamin A palmitate →

Processing

Group 3 · Processed

Processed Foods

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