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FRESH MOZZARELLA CHEESE

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Common questions

Is FRESH MOZZARELLA CHEESE healthy?

FRESH MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This fresh mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label and minimal processing.

How processed is FRESH MOZZARELLA CHEESE?

FRESH MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

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FRESH MOZZARELLA CHEESE

Galbani
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

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

This fresh mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label and minimal processing. Despite being categorized as processed, it avoids harmful additives and seed oils, making it a healthier choice compared to more heavily processed cheese products. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. 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 a source of calcium and protein, essential for bone health and muscle maintenance.

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Vinegar
Neutral

Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing involved. Vinegar contributes to the flavor profile of the cheese without significant nutritional impact.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing necessary sodium content. While it enhances taste, excessive consumption can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for cheese texture and flavor development. Enzymes are a standard component in cheese production with no direct nutritional impact.

Benefits

Essential for the cheese-making process, contributing to texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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