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Mozarella String Cheese

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

Common questions

Is Mozarella String Cheese healthy?

Mozarella String Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, and non-animal enzymes, which are simple and clean ingredients.

How processed is Mozarella String Cheese?

Mozarella String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mozarella String Cheese'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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Mozarella String Cheese

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75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by BelGioioso Cheese Inc.
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, and non-animal enzymes, which are simple and clean ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making components. Its processing level limits the score, but the clean label and nutritional benefits of milk-based protein and calcium support a high rating within its category.

Key ingredients 4

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 nutritional profile with reduced fat content compared to whole milk.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The reduced fat content makes it a healthier option for those monitoring fat intake.

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

Acts as a natural preservative and acidifying agent in cheese production.

See more about Vinegar →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to hypertension 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 in cheese-making to coagulate milk, making them suitable for vegetarians. They are derived from microbial or plant sources and are minimally processed. These enzymes are essential for cheese production but do not add nutritional value.

Benefits

Facilitates the cheese-making process, making the product suitable for vegetarians.

Processing

Group 3 · Processed

Processed Foods

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