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BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE

Common questions

Is BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE healthy?

BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE 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 from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE?

BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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BONGARDS STRING CHEESE CLMPS' MOZZARELLA CHEESE

Bongards
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The use of beneficial cheese cultures supports gut health and enhances the cheese's flavor and texture.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a positive indicator of quality in cheese production.

Benefits

May support digestive health by contributing beneficial bacteria to the gut microbiome.

See more about Cheese cultures →
Pasteurized part skim milk
Neutral

Pasteurized part skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides essential sodium. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

Provides essential sodium, which is necessary for maintaining fluid balance and nerve function.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and can be derived from animal or microbial sources. The specific type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor in cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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