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Deli swiss

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

Common questions

Is Deli swiss healthy?

Deli swiss scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This deli Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Deli swiss?

Deli swiss is NOVA Group 3: Processed Foods.

Which ingredients drive Deli swiss' score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Deli swiss

Aldi
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

Aldi is carried at Aldi stores. Find one within 25 miles.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This deli Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it lacks harmful additives or seed oils, maintaining a clean label. The processing level limits its score, but the simplicity and quality of its ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of the cheese.

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

Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production without significant health concerns.

Benefits

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

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

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

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential but do not provide direct health benefits.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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