Swiss & Gruyere Shredded Cheese
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This shredded cheese product contains high-quality Swiss and Gruyere cheeses, which are rich in protein and calcium. However, it includes natamycin as a preservative, which some consumers may wish to avoid. The product is moderately processed, which limits its score despite the presence of beneficial ingredients.
Key ingredients 9
Swiss cheeseNeutral
Swiss cheese is a traditional dairy product made from cultured milk. It is a source of protein and calcium but can be high in saturated fat. The cheese is typically aged, which can enhance flavor but does not significantly alter its nutritional profile.
Risks
High in saturated fat, which may contribute to heart disease if consumed in excess.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Cultured pasteurized part-skim milkNeutral
Cultured pasteurized part-skim milk is used in cheese production to enhance texture and flavor. It is lower in fat compared to whole milk, which can be beneficial for those monitoring fat intake. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Offers a source of protein and calcium with reduced fat content.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It is a necessary component in cheese production but contributes to sodium intake. Excessive sodium consumption can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk. They are an alternative to animal rennet and suitable for vegetarians. These enzymes do not significantly impact the nutritional profile of the cheese.
Benefits
Suitable for vegetarians and aids in the cheese-making process.
Gruyere cheeseNeutral
Gruyere cheese is a traditional Swiss cheese known for its rich flavor. It is a good source of protein and calcium but also high in saturated fat. The aging process enhances its flavor profile but does not alter its nutritional content significantly.
Risks
High in saturated fat, which may contribute to heart disease if consumed in excess.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
Cultured pasteurized milkNeutral
Cultured pasteurized milk is used in cheese production to develop flavor and texture. Pasteurization ensures safety by eliminating harmful bacteria. It provides essential nutrients like protein and calcium.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Potato starchNeutral
Potato starch is used as an anti-caking agent in shredded cheese. It prevents clumping and ensures even distribution. It is a processed ingredient but does not significantly impact the nutritional profile of the cheese.
Benefits
Helps maintain the texture and quality of shredded cheese.
Tapioca starchNeutral
Tapioca starch is used as an anti-caking agent in shredded cheese. It helps prevent clumping and maintains texture. It is a processed ingredient but does not significantly alter the nutritional content of the cheese.
Benefits
Maintains texture and prevents clumping in shredded cheese.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe for consumption in small amounts. It does not affect the flavor or nutritional content of the cheese.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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