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Cheese stick

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

Common questions

Is Cheese stick healthy?

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

How processed is Cheese stick?

Cheese stick is NOVA Group 3: Processed Foods.

Which ingredients drive Cheese stick'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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Cheese stick

Galvani
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

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

This cheese stick is made from pasteurized milk, salt, cheese cultures, and enzymes, which are typical ingredients for traditional cheese. The product is processed but maintains a clean label with no harmful additives or seed oils. Its simple ingredient list and the presence of beneficial cheese cultures contribute positively to its score, although the processing level limits its maximum potential rating.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They help develop the cheese's flavor and texture while also providing potential probiotic benefits. These cultures are essential for traditional cheese making and contribute to gut health.

Benefits

Contribute to the development of flavor and texture in cheese and may offer probiotic benefits that support gut health.

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 ingredient in cheese production, offering a balanced nutritional profile.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and is necessary for the cheese's texture and taste. While it is essential in moderation, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's texture and taste.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not significantly impact the nutritional profile. Enzymes are naturally occurring and essential for cheese texture.

Benefits

Essential for the cheese-making process, helping to form the curds and whey necessary for cheese production.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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