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MOZZARELLA STRING CHEESE

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Common questions

Is MOZZARELLA STRING CHEESE healthy?

MOZZARELLA STRING 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 mozzarella string cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is MOZZARELLA STRING CHEESE?

MOZZARELLA STRING CHEESE is NOVA Group 3: Processed Foods.

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MOZZARELLA STRING CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

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

This mozzarella string cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it contains no harmful additives or seed oils, maintaining a clean label. The simplicity of its ingredient list and absence of artificial substances contribute positively to its rating, although the processing level limits its maximum score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for transforming milk into cheese by aiding in the fermentation process. These cultures are generally considered safe and beneficial for cheese production.

Benefits

Contribute to the development of flavor and texture in cheese, enhancing its sensory qualities.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in cheese production, helping to control moisture and inhibit bacterial growth. While it adds flavor, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

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

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process, allowing milk proteins to form a solid structure. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Essential for the cheese-making process, enabling the transformation of milk into cheese.

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Processing

Group 3 · Processed

Processed Foods

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