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Swiss cheese

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

Common questions

Is Swiss cheese healthy?

Swiss cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Swiss cheese is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Swiss cheese?

Swiss cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Swiss cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Swiss cheese

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75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Dollar General
Category Cheese
Summary

This Swiss cheese is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean ingredient list without any harmful additives or seed oils. The simplicity and quality of its ingredients allow it to score well within its category, though the processing level imposes a cap on its maximum score.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.

See more about Cheese culture →
Part-skim milk
Neutral

Part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. It is less fatty than whole milk, which can be beneficial for those monitoring fat intake. However, it lacks the full fat content that can enhance flavor and texture in cheese.

Benefits

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

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, helping to control bacterial growth.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help transform milk into curds and whey, which are essential steps in cheese production. The 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.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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