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LOW-MOISTURE MOZZARELLA CHEESE

Common questions

Is LOW-MOISTURE MOZZARELLA CHEESE healthy?

LOW-MOISTURE MOZZARELLA 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 low-moisture mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is LOW-MOISTURE MOZZARELLA CHEESE?

LOW-MOISTURE MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LOW-MOISTURE MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk 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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LOW-MOISTURE MOZZARELLA CHEESE

Good & Gather
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

Good & Gather is carried at Target stores. Find one within 25 miles.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Target Corporation
Category Cheese
Summary

This low-moisture mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or artificial substances. Its processing level limits the score, but the simplicity and quality of its ingredients support a high rating within its category.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese cultures to develop flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the cheese-making process. The cultures used are generally safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the fermentation process and moisture content. While necessary in cheese-making, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in 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 consistency of the final product. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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