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CHEESE SLICES

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Common questions

Is CHEESE SLICES healthy?

CHEESE SLICES scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from simple, traditional ingredients including milk, salt, starter culture, and non-animal enzyme, which are indicative of a clean label.

How processed is CHEESE SLICES?

CHEESE SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive CHEESE SLICES' score?

In Scout's ingredient-by-ingredient analysis, 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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CHEESE SLICES

eatlean
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Heler Foods
Category Cheese
Summary

This cheese product is made from simple, traditional ingredients including milk, salt, starter culture, and non-animal enzyme, which are indicative of a clean label. Despite being processed, it avoids harmful additives and maintains a high protein content, making it a healthier option within its category. The processing level limits its score, but the absence of artificial additives and seed oils supports a strong rating.

Key ingredients 4

Milk
Good

Milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed in cheese production, retaining most of its nutritional benefits. Compared to plant-based alternatives, milk provides a more complete amino acid profile.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

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

See more about Milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in moderation, excessive intake can contribute to hypertension.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese production.

See more about Salt →
Starter Culture
Neutral

Starter cultures are used to ferment milk, aiding in the development of cheese flavor and texture. They are generally considered safe and beneficial for fermentation. The specific strains used can vary, impacting the final product's characteristics.

Benefits

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

See more about Starter Culture →
Non-Animal Enzyme
Neutral

Non-animal enzymes are used as a rennet substitute in cheese making, suitable for vegetarians. They are typically derived from microbial or plant sources. These enzymes perform similarly to traditional rennet in coagulating milk.

Benefits

Allows cheese production without animal-derived rennet, making it suitable for vegetarians.

Processing

Group 3 · Processed

Processed Foods

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