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Fresh Mozzarella

Common questions

Is Fresh Mozzarella healthy?

Fresh Mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This fresh mozzarella is made with a simple ingredient list including pasteurized milk, salt, and microbial enzymes, which are typical for traditional cheese production.

How processed is Fresh Mozzarella?

Fresh Mozzarella is NOVA Group 3: Processed Foods.

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Fresh Mozzarella

Kirkland Signature
85 Excellent

Analysis updated October 2026 · How Scout scores

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Near you

Kirkland Signature is carried at Costco stores. Find one within 25 miles.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Costco
Category Cheese
Summary

This fresh mozzarella is made with a simple ingredient list including pasteurized milk, salt, and microbial enzymes, which are typical for traditional cheese production. The product is processed but lacks harmful additives or seed oils, maintaining a clean label. Its processing level limits the score, but the high-quality ingredients and minimal additives support a strong rating within its category.

Key ingredients 5

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant health concerns.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in cheese production, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake can lead to high blood pressure and increased risk of cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

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Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive in cheese production and is generally recognized as safe. It helps maintain the firmness of the cheese without significant health concerns.

Benefits

Improves curd formation and texture in cheese, ensuring a consistent product quality.

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Microbial enzyme
Neutral

Microbial enzymes are used as a rennet substitute in cheese making. They are derived from microbial sources and are suitable for vegetarians. These enzymes are essential for coagulating milk in cheese production.

Benefits

Allows for the coagulation of milk in cheese making, providing a vegetarian-friendly alternative to animal rennet.

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Bacterial culture
Neutral

Bacterial cultures are used in cheese to develop flavor and texture. They are essential for fermentation and contribute to the cheese's unique characteristics. These cultures are a standard part of cheese production with no significant health concerns.

Benefits

Contributes to the development of flavor and texture in cheese, enhancing its overall quality.

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Processing

Group 3 · Processed

Processed Foods

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