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SCHREIBER FOODS, INC., STRING MOZZARELLA CHEESE

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Common questions

Is SCHREIBER FOODS, INC., STRING MOZZARELLA CHEESE healthy?

SCHREIBER FOODS, INC., STRING 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 mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is SCHREIBER FOODS, INC., STRING MOZZARELLA CHEESE?

SCHREIBER FOODS, INC., STRING MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SCHREIBER FOODS, INC., STRING MOZZARELLA 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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SCHREIBER FOODS, INC., STRING MOZZARELLA CHEESE

Disney
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Schreiber Foods, Inc.
Category Cheese
Summary

This string mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a relatively clean product within its category. The processing level limits its score, but the straightforward ingredient list supports a higher rating within the processed cheese category.

Key ingredients 4

Cheese culture
Good

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

Benefits

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

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

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Skimming reduces fat content, which may be beneficial for those monitoring fat intake.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during fermentation. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. The type of enzymes used can affect the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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