Shop Map Research Get the app
Member's Mark BABY SWISS CHEESE

Common questions

Is Member's Mark BABY SWISS CHEESE healthy?

Member's Mark BABY SWISS CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized part-skim milk, salt, enzymes, and cheese cultures, which are traditional ingredients for cheese production.

How processed is Member's Mark BABY SWISS CHEESE?

Member's Mark BABY SWISS CHEESE is NOVA Group 3: Processed Foods.

You might also like

95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
90
Parmigiano Reggiano Stravecchio Cheese
Trader Joe's

More from Member's Mark

Member's Mark CREAMY PEANUT BUTTER SPREAD 60 Member's Mark CREAMY PEANUT BUTTER SPREAD Member's Mark Grated Parmesan Cheese 50 Member's Mark Grated Parmesan Cheese Member's Mark HONEY ALMOND GRANOLA 30 Member's Mark HONEY ALMOND GRANOLA Member's Mark Dark Chocolate Covered Pistachios 45 Member's Mark Dark Chocolate Covered Pistachios

See more

Member's Mark BABY SWISS CHEESE

Member's Mark
75 Good

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

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

This cheese is made from pasteurized part-skim milk, salt, enzymes, and cheese cultures, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the simplicity and quality of the ingredients support a high rating.

Key ingredients 4

Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

Excessive intake of salt can lead to increased blood pressure and related health issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for cheese texture. Their use is standard in cheese making, with no significant health concerns.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →
Cheese cultures
Neutral

Cheese cultures are beneficial bacteria used to develop flavor and texture in cheese. They are a natural part of the fermentation process, enhancing the cheese's characteristics. These cultures are standard in cheese production and contribute positively to the final product.

Benefits

Contribute to the development of flavor and texture in cheese, supporting the fermentation process.

See more about Cheese cultures →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese