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SWISS CHEESE

Common questions

Is SWISS CHEESE healthy?

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 Swiss cheese is made from pasteurized 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
75 Good

Analysis updated September 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 pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the maximum score, but the absence of artificial additives and the use of traditional cheese-making ingredients support a high rating within its category.

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, and may provide probiotics that support gut health.

See more about Cheese culture →
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. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

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 helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help transform milk into curds and whey, essential steps in cheese production. The type of enzymes used can influence the texture and flavor of the cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, contributing to the development of cheese texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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