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Polly-O Mozzarella String Cheese, 48 Ct

Common questions

Is Polly-O Mozzarella String Cheese, 48 Ct healthy?

Polly-O Mozzarella String Cheese, 48 Ct 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, and enzymes, which are simple and clean ingredients.

How processed is Polly-O Mozzarella String Cheese, 48 Ct?

Polly-O Mozzarella String Cheese, 48 Ct is NOVA Group 3: Processed Foods.

Which ingredients drive Polly-O Mozzarella String Cheese, 48 Ct'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 Mozzarella String Cheese, 48 Ct

Polly-O
85 Excellent

Analysis updated August 2026 · How Scout scores

$37.00 · $0.77 / ounce
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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 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 its score, but the absence of artificial additives and the use of basic, recognizable ingredients contribute positively to its rating.

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 muscle function and bone health. Provides essential nutrients with a lower fat content than whole milk.

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's texture, it does not significantly impact nutritional value.

Benefits

Aids in the cheese-making process by helping to form curds. Provides a natural method for acidification without synthetic additives.

See more about Vinegar →
Salt
Neutral

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

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the product's shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk. Non-animal enzymes are often used in vegetarian cheese products. They are essential for texture and flavor development in cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation. Supports the development of cheese texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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