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BAKER, STRING CHEESE STICKS

Common questions

Is BAKER, STRING CHEESE STICKS healthy?

BAKER, STRING CHEESE STICKS scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This string cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical ingredients for traditional cheese.

How processed is BAKER, STRING CHEESE STICKS?

BAKER, STRING CHEESE STICKS is NOVA Group 3: Processed Foods.

Which ingredients drive BAKER, STRING CHEESE STICKS' 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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BAKER, STRING CHEESE STICKS

Baker
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Authentic Brands Group
Category Cheese
Summary

This string cheese product is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical ingredients for traditional cheese. The ingredient list is clean and free from harmful additives, artificial colors, or seed oils, contributing to its favorable score. However, as a processed food, its score is capped due to its processing level, despite the simplicity and quality of its ingredients.

Key ingredients 4

Cheese culture
Good

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

Benefits

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

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese products, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial enzymes. Skimming reduces fat content, making it a lower-fat option compared to whole milk.

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. While necessary for cheese production, excessive salt intake can lead to health issues such as hypertension.

Risks

Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk and development of cheese texture. They are typically derived from animal or microbial sources. While they play a vital role in cheese production, they do not have direct nutritional benefits.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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