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Light String Cheese

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

Common questions

Is Light String Cheese healthy?

Light 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 light string cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are simple and recognizable ingredients.

How processed is Light String Cheese?

Light String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Light String Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured 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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Light 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 light string cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are simple and recognizable ingredients. 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 protein and calcium.

Key ingredients 4

Cultured pasteurized part-skim milk
Good

This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Provides high-quality protein and calcium, supporting muscle and bone health. The reduced fat content makes it a lighter option for those monitoring fat intake.

See more about Cultured pasteurized part-skim milk →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and does not provide additional nutritional benefits. Excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are typically derived from microbial sources and are essential for cheese texture and flavor development. These enzymes do not pose significant health risks.

Benefits

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

See more about Enzymes →
Vitamin A palmitate
Neutral

Vitamin A palmitate is added to fortify the cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in fortified foods. While beneficial in small amounts, excessive intake can lead to toxicity.

Risks

Excessive consumption of vitamin A can lead to toxicity, but this is unlikely from typical dietary sources.

Benefits

Supports vision and immune health by providing an essential nutrient in fortified form.

See more about Vitamin A palmitate →

Processing

Group 3 · Processed

Processed Foods

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