Low-Moisture Whole Milk Mozzarella Cheese Shredded
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is made from cultured pasteurized milk, providing high-quality protein and calcium. However, it includes an anti-caking blend with potato starch and natamycin, which adds to its processing level. While the cheese itself is nutritious, the additional ingredients and processing prevent it from reaching the highest scores.
Key ingredients 3
Low-moisture whole milk mozzarella cheeseGood
This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized milk, which retains beneficial nutrients. The low moisture content enhances shelf life and flavor concentration.
Benefits
Provides a good source of protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a minimally processed carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the product.
See more about Potato starch →NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from fermentation processes and is considered safe for consumption. It does not alter the taste or nutritional value of the cheese.
Benefits
Helps prevent mold growth, extending the product's shelf life without affecting flavor or nutrition.
Processing
Processed Foods
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