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Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks

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Common questions

Is Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks healthy?

Wegmans Low-Moisture Part-Skim Mozzarella 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 mozzarella cheese stick product is made from simple, clean ingredients: cultured pasteurized part-skim milk, salt, and microbial enzymes.

How processed is Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks?

Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks is NOVA Group 3: Processed Foods.

Which ingredients drive Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks' score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Part-Skim Milk 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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Wegmans Low-Moisture Part-Skim Mozzarella Cheese Sticks

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 1
Harmful ingredients 0
Owned by Wegmans
Category Cheese
Summary

This mozzarella cheese stick product is made from simple, clean ingredients: cultured pasteurized part-skim milk, salt, and microbial enzymes. These ingredients provide a good source of protein and calcium while maintaining a low level of processing. However, as a processed food, it is subject to a processing score cap, which limits its maximum potential score despite the clean ingredient list.

Key ingredients 3

Cultured Pasteurized Part-Skim Milk
Good

This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Provides high-quality protein and calcium, supporting muscle function and bone health. The reduced fat content makes it a healthier option for those monitoring fat intake.

See more about Cultured Pasteurized Part-Skim Milk →
Salt
Neutral

Salt is used for flavor enhancement and as a preservative in cheese. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can increase the risk of hypertension and cardiovascular diseases.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Microbial Enzymes
Neutral

Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are generally considered safe and effective for cheese making.

Benefits

Allows for the production of cheese without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial Enzymes →

Processing

Group 3 · Processed

Processed Foods

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