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SWISS CHEESE

Common questions

Is SWISS CHEESE healthy?

SWISS 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 Swiss cheese is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is SWISS CHEESE?

SWISS CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS CHEESE's 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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SWISS CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This Swiss cheese is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.

Key ingredients 4

Cheese culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

See more about Cheese culture →
Part-skim milk
Neutral

Part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. It is less fatty than whole milk, which may be beneficial for those monitoring fat intake. However, it lacks the full nutrient profile of whole milk.

Benefits

Provides proteins and calcium essential for bone health and muscle function.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources. The specific enzymes used can affect the cheese's final texture and flavor.

Benefits

Essential for the coagulation process in cheese making, contributing to texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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