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LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE

Common questions

Is LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE healthy?

LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is primarily made from traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are beneficial for providing high-quality protein and calcium.

How processed is LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE?

LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Low-moisture whole milk mozzarella cheese counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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LOW-MOISTURE WHOLE MILK MOZZARELLA NATURAL CHEESE

80 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Cheese
Summary

This mozzarella cheese is primarily made from traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are beneficial for providing high-quality protein and calcium. However, it includes additives such as potato starch and natamycin, a mold inhibitor, which are used to prevent caking and extend shelf life. While these additives are not highly harmful, their presence and the processing level of the product slightly reduce its overall score.

Key ingredients 4

Low-moisture whole milk mozzarella cheese
Good

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The low moisture content extends shelf life and enhances flavor concentration.

Risks

High sodium content may be a concern for individuals with hypertension or those on a low-sodium diet.

Benefits

Provides a rich source of protein and calcium, supporting muscle function and bone health.

See more about Low-moisture whole milk mozzarella cheese →
Potato starch
Neutral

Potato starch is used as a thickening agent and to prevent caking in cheese products. It is a refined carbohydrate with minimal nutritional value. It does not significantly impact the nutritional profile of the cheese.

See more about Potato starch →
Starch and powdered cellulose
Neutral

These ingredients are used to prevent caking and maintain texture in shredded cheese products. Powdered cellulose is derived from plant fibers and is generally considered safe. They do not contribute significantly to the nutritional value of the product.

Risks

Excessive consumption of cellulose may lead to digestive discomfort in sensitive individuals.

Natamycin
Bad

Natamycin is a mold inhibitor used to extend the shelf life of cheese products. It is a natural antifungal agent but its use in food can be controversial. Some consumers prefer to avoid preservatives, even natural ones, in their food.

Risks

Potential for allergic reactions in sensitive individuals, though generally considered safe in small amounts.

Benefits

Helps prevent mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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