Shop Map Research Get the app
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 milk, salt, cheese cultures, and enzymes, which are clean and traditional ingredients for cheese.

How processed is String Cheese?

String Cheese is NOVA Group 3: Processed Foods.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

More from Galbani

Galbani STRING CHEESE 85 Galbani STRING CHEESE Galbani RICOTTA CHEESE 60 Galbani RICOTTA CHEESE

See more

String Cheese

Galbani
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

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

This string cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are clean and traditional ingredients for cheese. Despite being processed, it avoids harmful additives and seed oils, maintaining a simple and straightforward ingredient list. The product's processing level limits its score, but its clean label and traditional cheese-making process support a high rating within its category constraints.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that aid in the cheese maturation process. These cultures are standard in cheese making and do not pose significant health risks.

Benefits

Contribute to the development of flavor and texture in cheese, and may support gut health through beneficial bacteria.

See more about Cheese cultures →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and can be derived from animal, microbial, or plant sources. Enzymes are a necessary component in cheese making, facilitating the transformation of milk into cheese.

Benefits

Essential for the cheese making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play