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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, salt, cheese cultures, 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, Pasteurized milk 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, salt, cheese cultures, 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 use of high-quality milk contribute positively to its score, although the processing level limits its maximum potential rating.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort from milk.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods and provides sodium, an essential mineral. However, excessive sodium intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

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

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of different cheese varieties.

Benefits

Essential for developing the flavor and texture of cheese.

See more about Cheese cultures →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not have direct nutritional benefits. Enzymes help in achieving the desired texture and consistency of cheese.

Benefits

Necessary for the coagulation process in cheesemaking, contributing to texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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