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SLICED CHEESE

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Common questions

Is SLICED CHEESE healthy?

SLICED 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 sliced cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients in cheese-making.

How processed is SLICED CHEESE?

SLICED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SLICED 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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SLICED CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This sliced cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients in cheese-making. Despite being processed, it maintains a clean ingredient list without any artificial additives or seed oils, allowing it to score well within its category. The use of beneficial cheese culture enhances its nutritional profile, contributing positively to the overall rating.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The use of cheese culture is a traditional method in cheese-making, enhancing the nutritional profile of the product.

Benefits

Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.

See more about Cheese culture →
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, ensuring safety and consistency.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process. While it contributes to sodium intake, it is essential for the cheese's taste and preservation.

Risks

Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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