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TWIST STRING CHEESE

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Common questions

Is TWIST STRING CHEESE healthy?

TWIST STRING CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This string cheese is made with a simple ingredient list, including pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical for traditional cheese-making.

How processed is TWIST STRING CHEESE?

TWIST STRING CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive TWIST STRING 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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TWIST STRING CHEESE

Great Value
75 Good

Analysis updated September 2026 · How Scout scores

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Near you

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At a glance

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

This string cheese is made with a simple ingredient list, including pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical for traditional cheese-making. The use of annatto for coloring is a natural choice, and the absence of artificial additives or seed oils is a positive aspect. However, as a processed food, its score is capped due to its processing level, despite the clean label.

Key ingredients 5

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the fermentation process. These cultures can also support gut health by promoting a healthy microbiome.

Benefits

Supports the fermentation process and can contribute to gut health by promoting beneficial bacteria.

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

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 common ingredient in processed foods and helps control moisture content. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is used in small quantities. While it does not contribute to the nutritional value, it is preferred over artificial colorants.

Benefits

Provides natural coloring without the use of synthetic dyes.

See more about Annatto color →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources. Enzymes do not pose health risks and are essential for cheese making.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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