Whole Foods Market Fresh Mozzarella Farmstead Cheese
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This fresh mozzarella cheese is made with a simple ingredient list including pasteurized milk, salt, and microbial enzymes, which aligns with traditional cheese-making practices. The product is processed but lacks harmful additives, making it a clean option within its category. The presence of minimal additives like citric and lactic acid, which are common in cheese production, supports its relatively high score despite the processing level cap.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in moderation, excessive consumption 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.
Citric acidNeutral
Citric acid is used as an acidulant in cheese making to help curdle the milk. It is a naturally occurring compound found in citrus fruits. In processed foods, it serves as a preservative and flavor enhancer.
Benefits
Helps in the cheese-making process by aiding in milk coagulation.
Lactic acidNeutral
Lactic acid is produced by fermentation and is used to acidify cheese. It is a natural component of fermented foods. Its presence in cheese contributes to flavor and texture development.
Benefits
Supports the development of flavor and texture in cheese through fermentation.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk. They are an alternative to animal rennet and are suitable for vegetarian products. These enzymes are essential for the cheese-making process but do not provide direct health benefits.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Processing
Processed Foods
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