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LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE

Common questions

Is LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE healthy?

LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN 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 mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE?

LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE

Crystal Farms
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Milton G. Waldbaum Company
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a relatively clean product within its category. The processing level limits its score, but the straightforward ingredient list supports a higher rating within the processed cheese category.

Key ingredients 4

Cheese culture
Good

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

Benefits

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

See more about Cheese culture →
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. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
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. However, excessive salt intake can contribute to high blood pressure.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. Enzymes themselves do not provide nutritional benefits but are necessary for cheese texture and consistency.

Benefits

Essential for the cheese-making process, contributing to the texture and consistency of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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