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THINLY SLICED CHEESE

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Common questions

Is THINLY SLICED CHEESE healthy?

THINLY 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 cheese product is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making.

How processed is THINLY SLICED CHEESE?

THINLY SLICED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive THINLY 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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THINLY SLICED 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 cheese product is made from part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making. It is aged over 60 days, enhancing its flavor and nutritional profile. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

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 aid in the development of cheese. The use of cheese culture is a traditional method that enhances the nutritional profile of the product.

Benefits

Promotes the development of probiotics, which can support gut health and improve digestion.

See more about Cheese culture →
Part-skim milk
Neutral

Part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. It is less fatty than whole milk, which can be beneficial for those monitoring fat intake. However, it lacks the full nutrient profile of whole milk.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

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 is necessary for the cheese's texture and taste. However, excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and 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 production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and help develop the cheese's texture and flavor. Enzymes are typically derived from animal or microbial sources.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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