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SWISS cheese

Common questions

Is SWISS cheese healthy?

SWISS 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 Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is SWISS cheese?

SWISS cheese is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS 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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SWISS cheese

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85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives. Its nutritional profile is strong, with a good balance of protein and fat, making it a solid choice within its category.

Key ingredients 4

Pasteurized part-skim milk
Good

A primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Pasteurization enhances safety by reducing microbial risks.

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, enhancing flavor and texture in cheese. Contributes to the development of beneficial probiotics in some cheese varieties.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and bacterial growth during aging. While essential in moderation, excessive salt intake can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, aiding in moisture control and bacterial regulation.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are an alternative to animal rennet, making cheese suitable for vegetarians. The enzymes are derived from microbial sources, ensuring consistent cheese quality.

Benefits

Allows for the coagulation of milk, essential in cheese making. Suitable for vegetarian diets as an alternative to animal-derived rennet.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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