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String Cheese

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

Common questions

Is String Cheese healthy?

String 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 culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is String Cheese?

String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive String 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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String Cheese

Nickelodeon
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Paramount Global
Category Cheese
Summary

This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable rating. The presence of beneficial cheese cultures supports gut health, and the absence of artificial additives or excessive processing ingredients helps it achieve a high score within its category.

Key ingredients 4

Cheese Culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture supports gut health by introducing probiotics.

Benefits

Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.

See more about Cheese Culture →
Pasteurized Part-Skim Milk
Neutral

Pasteurized part-skim milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may reduce some nutritional benefits.

Benefits

Provides a source of calcium and protein, essential 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 necessary component in controlling the fermentation process. However, excessive consumption of salt can lead to health issues such as high blood pressure.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The use of enzymes is standard in cheese making and poses no significant health concerns.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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