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Polly-O String Cheese

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Common questions

Is Polly-O String Cheese healthy?

Polly-O 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. Polly-O String Cheese is made from pasteurized milk, vinegar, salt, and non-animal enzymes, which are simple and clean ingredients for a processed cheese product.

How processed is Polly-O String Cheese?

Polly-O String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Polly-O 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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Polly-O String Cheese

Polly-O
85 Excellent

Analysis updated August 2026 · How Scout scores

$22.37 · 12 count · $0.16 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

Polly-O String Cheese is made from pasteurized milk, vinegar, salt, and non-animal enzymes, which are simple and clean ingredients for a processed cheese product. The use of pasteurized milk provides a good source of calcium and protein, essential for bone health and muscle maintenance. Despite being processed, the absence of harmful additives or seed oils allows it to score well within its category, though it is capped due to its processing level.

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 source, providing a complete amino acid profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins, which can cause digestive discomfort.

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 →
Vinegar
Neutral

Vinegar is used as an acidifying agent in cheese production, aiding in curd formation. It is a natural ingredient with minimal processing involved. While it does not contribute significant nutritional value, it plays a functional role in cheese making.

See more about Vinegar →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake may lead to increased blood pressure and cardiovascular risks.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. Non-animal enzymes are often used in vegetarian cheese products. They are essential for the cheese-making process but do not provide direct nutritional benefits.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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