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Mozzarella cheese

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Common questions

Is Mozzarella cheese healthy?

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 mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Mozzarella cheese?

Mozzarella cheese is NOVA Group 3: Processed Foods.

Which ingredients drive 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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Mozzarella cheese

Galbani
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This mozzarella cheese is made from pasteurized 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. Its simple ingredient list and the presence of beneficial cheese cultures contribute positively to its nutritional profile, allowing it to score well within its category.

Key ingredients 4

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. The use of live cultures can improve digestion and nutrient absorption.

Benefits

Supports gut health and enhances the flavor and texture of cheese.

See more about Cheese Cultures →
Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during aging. While necessary for cheese production, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process and can be derived from animal or microbial sources. Enzymes do not pose significant health risks when used in cheese.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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