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Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged

Common questions

Is Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged healthy?

Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, cheese culture, and non-animal enzymes, which are all straightforward and recognizable ingredients.

How processed is Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged?

Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged is NOVA Group 3: Processed Foods.

Which ingredients drive Polly-O Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count 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 Mozzarella String Cheese, 16 ct. - 16.0 oz. Packaged

Polly-O
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BelGioioso Cheese Inc.
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, cheese culture, and non-animal enzymes, which are all straightforward and recognizable ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a clean label. Its simple ingredient list and the absence of artificial additives contribute positively to its rating, although the processing level limits its maximum score.

Key ingredients 5

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary source of protein and calcium in cheese. The pasteurization process ensures safety by eliminating harmful bacteria. It provides essential nutrients like calcium and vitamin D, supporting bone health.

Benefits

Rich in protein and calcium, supporting muscle and bone health. Provides essential vitamins and minerals necessary for overall well-being.

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

Cheese culture is essential for the fermentation process in cheese making. It consists of beneficial bacteria that help develop flavor and texture. These cultures can also contribute to gut health by promoting beneficial bacteria.

Benefits

Contributes to the development of flavor and texture in cheese. May support gut health by promoting beneficial bacteria.

See more about Cheese culture →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient that helps in the fermentation process. While it does not add significant nutritional value, it is essential for texture and flavor development in cheese.

Benefits

Aids in the cheese-making process by helping to curdle milk and develop flavor.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing taste and extending shelf life. While necessary in moderation, excessive consumption can lead to health issues.

Risks

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

Benefits

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

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

Non-animal enzymes are used to coagulate milk in cheese production. They are a vegetarian-friendly alternative to traditional animal rennet. These enzymes are crucial for the cheese-making process but do not add nutritional value.

Benefits

Provides a vegetarian-friendly option for cheese coagulation, essential for cheese production.

Processing

Group 3 · Processed

Processed Foods

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