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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 low moisture part-skim mozzarella, which includes pasteurized part-skim milk, cheese culture, salt, and enzymes.

How processed is String Cheese?

String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive String Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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String Cheese

Cache Valley Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Dairy Farmers of America, Inc.
Category Cheese
Summary

This string cheese is made from low moisture part-skim mozzarella, which includes pasteurized part-skim milk, cheese culture, salt, and enzymes. The ingredient list is clean and free from harmful additives, making it a healthier processed cheese option. However, due to its processing level, the score is capped, despite the absence of artificial ingredients or seed oils.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Benefits

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

See more about Pasteurized part-skim milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

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

Benefits

Acts as a preservative and enhances flavor in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in milk coagulation and flavor development. They are typically derived from animal, microbial, or plant sources. Enzymes do not contribute direct nutritional benefits but are essential for cheese production.

Benefits

Essential for the coagulation of milk and development of cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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