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String Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is String Cheese healthy?

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

How processed is String Cheese?

String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive 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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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 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This string 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 label with no artificial additives or seed oils, contributing to its favorable score. The presence of beneficial cheese cultures enhances its nutritional profile, although the processing level limits its maximum potential score.

Key ingredients 5

Cheese Culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that can aid in digestion. The use of cheese culture is a traditional method that enhances the nutritional profile of the product.

Benefits

Contains beneficial bacteria that may support gut health and improve digestion.

See more about Cheese Culture →
Pasteurized Part-Skim Milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may reduce some nutritional benefits.

Benefits

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

See more about Pasteurized Part-Skim Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but contributes to the overall sodium content. While it enhances taste, excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is a standard practice in traditional cheese making.

Benefits

Facilitates the cheese making process by aiding in milk coagulation.

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Vitamin A Palmitate
Neutral

Vitamin A Palmitate is added to fortify the cheese with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A, commonly used in food fortification. While beneficial, excessive intake of synthetic vitamin A can lead to toxicity.

Risks

Excessive consumption of synthetic vitamin A can lead to toxicity, though this is unlikely at typical consumption levels.

Benefits

Provides vitamin A, which is important for maintaining healthy vision and immune function.

See more about Vitamin A Palmitate →

Processing

Group 3 · Processed

Processed Foods

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