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Reduce fat swiss cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Reduce fat swiss cheese healthy?

Reduce fat swiss cheese scores 80/100 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, cultures, salt, and microbial enzyme, with the addition of vitamin A palmitate.

How processed is Reduce fat swiss cheese?

Reduce fat swiss cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Reduce fat swiss cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Reduce fat swiss cheese

Jarlsberg
80 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by TINE SA
Category Cheese
Summary

This reduced-fat Swiss cheese is made from pasteurized part-skim milk, cultures, salt, and microbial enzyme, with the addition of vitamin A palmitate. The ingredient list is relatively clean, with no artificial additives or seed oils, which is positive. However, the product is processed, which limits its score compared to more traditional, less processed cheeses.

Key ingredients 5

Cultures
Good

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

Benefits

Essential for the fermentation process, contributing to the development of cheese flavor and texture.

See more about Cultures →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Skimming reduces fat content, which can be beneficial for those monitoring fat intake.

Benefits

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

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the growth of unwanted bacteria and enhances the taste. However, excessive salt intake can contribute to health issues like hypertension.

Risks

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

Benefits

Enhances flavor and acts as a preservative, helping to control bacterial growth in cheese.

See more about Salt →
Microbial enzyme
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet. The use of microbial enzymes does not significantly alter the nutritional profile of the cheese.

Benefits

Provides a vegetarian-friendly option for coagulating milk in cheese production.

See more about Microbial enzyme →
Vitamin A palmitate
Neutral

Vitamin A palmitate is added to fortify cheese with vitamin A, which is important for vision and immune function. It is a synthetic form of vitamin A, commonly used in fortified foods. While beneficial in providing vitamin A, excessive intake can lead to toxicity.

Risks

Excessive intake of vitamin A can lead to toxicity, but this is unlikely from cheese consumption alone.

Benefits

Fortifies the cheese with vitamin A, supporting vision and immune health.

See more about Vitamin A palmitate →

Processing

Group 3 · Processed

Processed Foods

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