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Good & Gather String cheese

Common questions

Is Good & Gather String cheese healthy?

Good & Gather 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 cultures, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is Good & Gather String cheese?

Good & Gather String cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Good & Gather String cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim 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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Good & Gather String 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 string cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are simple and traditional ingredients for cheese. The product is processed, but it avoids harmful additives and maintains a clean label, which supports a higher score within its category. The use of part-skim milk helps reduce fat content while still providing essential nutrients like calcium and protein.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk options.

See more about Pasteurized part-skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese production. They contribute to the development of flavor and texture in the cheese. The specific strains used can vary, impacting the final product's characteristics.

Benefits

Facilitates the fermentation process, enhancing flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for developing the texture and structure of cheese. The type of enzyme used can affect the cheese's characteristics.

Benefits

Essential for coagulating milk and forming the structure of cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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