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MOZZARELLA CHEESE

Common questions

Is MOZZARELLA CHEESE healthy?

MOZZARELLA CHEESE scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from organic cultured pasteurized part skim milk, salt, vegetarian enzyme, and calcium chloride, which are all high-quality ingredients.

How processed is MOZZARELLA CHEESE?

MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Organic cultured pasteurized part skim milk, Vegetarian enzyme count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MOZZARELLA CHEESE

Organic Valley
83 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Cooperative Regions of Organic Producer Pools
Category Cheese
Summary

This mozzarella cheese is made from organic cultured pasteurized part skim milk, salt, vegetarian enzyme, and calcium chloride, which are all high-quality ingredients. The use of organic milk and vegetarian enzymes ensures a clean label and makes it suitable for vegetarians. Despite being processed, the absence of harmful additives and the use of beneficial ingredients contribute to a high score within the processing level cap.

Key ingredients 4

Organic cultured pasteurized part skim milk
Good

This ingredient is a high-quality source of protein and calcium, essential for bone health. Being organic and pasteurized ensures it is free from harmful pesticides and pathogens. The use of part skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Provides essential nutrients such as protein and calcium, supporting bone and muscle health. The organic certification indicates a higher standard of production quality.

See more about Organic cultured pasteurized part skim milk →
Vegetarian enzyme
Good

Vegetarian enzymes are used to coagulate milk, essential in cheese production. They provide an alternative to animal rennet, making the product suitable for vegetarians. These enzymes are typically derived from microbial or plant sources, ensuring a sustainable production process.

Benefits

Allows for cheese production without animal-derived rennet, making it suitable for vegetarians and supporting ethical dietary choices.

See more about Vegetarian enzyme →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production but does not provide additional nutritional benefits. The amount used should be monitored due to potential health concerns related to high sodium intake.

Risks

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

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production and does not significantly impact nutritional value. Its use is generally recognized as safe in food processing.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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