Shop Map Research Get the app
REDUCED FAT SWISS CHEESE

Common questions

Is REDUCED FAT SWISS CHEESE healthy?

REDUCED FAT SWISS CHEESE scores 72/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This reduced fat Swiss cheese is made from pasteurized part-skim milk, rennet, salt, and cultures, which are typical ingredients for cheese, ensuring a relatively clean label.

How processed is REDUCED FAT SWISS CHEESE?

REDUCED FAT SWISS CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive REDUCED FAT SWISS CHEESE's score?

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

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
90
Parmigiano Reggiano Stravecchio Cheese
Trader Joe's

See more

REDUCED FAT SWISS CHEESE

Jarlsberg
72 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Norseland, Inc
Category Cheese
Summary

This reduced fat Swiss cheese is made from pasteurized part-skim milk, rennet, salt, and cultures, which are typical ingredients for cheese, ensuring a relatively clean label. The product is processed, which limits its score, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making ingredients. The reduction in fat content is achieved without compromising the quality of the core ingredients, making it a healthier option within its category.

Key ingredients 5

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary source of protein and calcium in cheese. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a lower-calorie option compared to whole milk.

Benefits

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

See more about Pasteurized part-skim milk →
Rennet
Good

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

See more about Rennet →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making but does not provide additional health benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Vitamin A palmitate
Neutral

Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision and immune function but is not naturally occurring in cheese. Overconsumption can lead to toxicity, but it is generally safe in regulated amounts.

Risks

Excessive intake can lead to vitamin A toxicity, but this is unlikely in normal dietary amounts.

Benefits

Supports vision and immune health when consumed in appropriate amounts.

See more about Vitamin A palmitate →
Culture
Neutral

Cultures are used in cheese-making to develop flavor and texture. They are essential for fermentation but do not provide direct nutritional benefits. The type of culture can affect the final taste and quality of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

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

More in Cheese