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Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse

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Common questions

Is Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse healthy?

Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This fresh mozzarella cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, vinegar, salt, and enzymes.

How processed is Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse?

Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse is NOVA Group 3: Processed Foods.

Which ingredients drive Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse'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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Loomis Ciliegine "Cherry Size" Fresh Mozzarella Chesse

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This fresh mozzarella cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, vinegar, salt, and enzymes. These ingredients are typical for traditional cheese-making, providing essential nutrients like calcium and protein without any artificial additives or harmful substances. Despite being processed, the absence of seed oils, artificial colors, or preservatives allows it to score well within its category.

Key ingredients 4

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, which is beneficial for muscle health.

Benefits

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

See more about Pasteurized milk →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing. It does not significantly impact the nutritional profile of the cheese.

See more about Vinegar →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in processed foods and is refined without additional minerals. 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the cheese-making process but do not contribute significantly to the nutritional profile. Typically derived from microbial or animal sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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