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FRESH MOZZARELLA CHEESE

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Common questions

Is FRESH MOZZARELLA CHEESE healthy?

FRESH MOZZARELLA 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 fresh mozzarella cheese is made from simple, clean ingredients: pasteurized milk, vinegar, enzymes, and salt.

How processed is FRESH MOZZARELLA CHEESE?

FRESH MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

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FRESH MOZZARELLA CHEESE

Wegmans
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

Wegmans is carried at Wegmans stores. Find one within 25 miles.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Wegmans
Category Cheese
Summary

This fresh mozzarella cheese is made from simple, clean ingredients: pasteurized milk, vinegar, enzymes, and salt. It is a processed food but lacks any harmful additives or seed oils, which helps maintain a higher score within its category. The minimal ingredient list and absence of artificial substances contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized milk →
Vinegar
Neutral

Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing. Its role is primarily functional in the cheese-making process.

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Enzymes
Neutral

Enzymes are crucial in cheese making, helping to coagulate milk and develop flavor. They are typically derived from animal or microbial sources. Their use is essential for traditional cheese production.

Benefits

Enzymes contribute to the development of cheese texture and flavor, enhancing the overall quality of the product.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese making, providing essential sodium. The amount used is typically controlled to balance flavor and preservation.

Risks

Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.

Benefits

Salt helps in preserving the cheese and enhancing its flavor profile.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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