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Fresh Sliced Mozzarella Cheese

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

Common questions

Is Fresh Sliced Mozzarella Cheese healthy?

Fresh Sliced Mozzarella Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This fresh sliced mozzarella cheese is made from simple ingredients like pasteurized milk, salt, vinegar, citric acid, and microbial enzymes, which contribute to its clean label.

How processed is Fresh Sliced Mozzarella Cheese?

Fresh Sliced Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh Sliced Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk 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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Fresh Sliced Mozzarella Cheese

Aldi
75 Good

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 1
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This fresh sliced mozzarella cheese is made from simple ingredients like pasteurized milk, salt, vinegar, citric acid, and microbial enzymes, which contribute to its clean label. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheesemaking ingredients. Its processing level limits the score, but the absence of artificial additives and the use of high-quality milk support a strong rating within its category.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, 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 production.

See more about Salt →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing. It contributes to the acidity needed for cheese formation.

Benefits

Aids in the cheese-making process by helping to curdle milk.

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Citric acid
Neutral

Citric acid is used to adjust acidity in cheese making. It is a naturally occurring acid found in citrus fruits. It helps in the coagulation process of cheese production.

Benefits

Facilitates the cheese-making process by adjusting acidity levels.

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Microbial enzymes
Neutral

Microbial enzymes are used in cheese making to coagulate milk. They are an alternative to animal rennet and are suitable for vegetarian cheese production. These enzymes are essential for the cheese-making process.

Benefits

Allows for the production of vegetarian-friendly cheese by replacing animal rennet.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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