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whole milk mozzarella

Common questions

Is whole milk mozzarella healthy?

whole milk mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This whole milk mozzarella is made from pasteurized milk, salt, cheese cultures, vinegar, and enzymes, which are traditional ingredients for cheese.

How processed is whole milk mozzarella?

whole milk mozzarella is NOVA Group 3: Processed Foods.

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whole milk mozzarella

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 whole milk mozzarella is made from pasteurized milk, salt, cheese cultures, vinegar, and enzymes, which are traditional ingredients for cheese. Despite being classified as processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating.

Key ingredients 5

Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, contributing to the taste and texture. Excessive consumption can lead to health issues such as hypertension.

Risks

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

Benefits

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

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese-making. They help develop the flavor and texture of the cheese. These cultures are generally considered safe and beneficial for gut health.

Benefits

Contributes to the development of flavor and texture in cheese and may support gut health through probiotics.

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Vinegar
Neutral

Vinegar is used in cheese-making to aid in curdling milk. It is a natural ingredient that helps in the cheese production process. The acidity of vinegar can enhance the flavor profile of the cheese.

Benefits

Acts as a natural acidifying agent, aiding in the cheese-making process and enhancing flavor.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the texture and consistency of the cheese. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

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

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Processing

Group 3 · Processed

Processed Foods

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