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Mozzarella cheese

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Common questions

Is Mozzarella cheese healthy?

Mozzarella 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 mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are clean and traditional ingredients for cheese.

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, Pasteurized part-skim milk, Cheese culture 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

Aldi
85 Excellent

Analysis updated September 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 2
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are clean and traditional ingredients for cheese. The product is processed, but it avoids harmful additives and seed oils, maintaining a simple and straightforward ingredient list. The processing level limits its score, but the absence of artificial additives and the use of basic cheese-making ingredients support a high rating within its category.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
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 →
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 it is necessary for cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources, making them suitable for vegetarians. These enzymes are crucial for cheese production but do not have direct nutritional benefits.

Benefits

Allows for the coagulation of milk in cheese-making, suitable for vegetarian diets.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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