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Mozzarella cheese traditionally shredded

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Common questions

Is Mozzarella cheese traditionally shredded healthy?

Mozzarella cheese traditionally shredded scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from whole milk and contains beneficial ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value.

How processed is Mozzarella cheese traditionally shredded?

Mozzarella cheese traditionally shredded is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella cheese traditionally shredded's score?

In Scout's ingredient-by-ingredient analysis, Low-moisture whole milk mozzarella cheese, Pasteurized milk, Cheese culture count in its favor; En:e235 is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mozzarella cheese traditionally shredded

Stop & Shop
70 Good

Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Owned by Ahold Delhaize
Category Cheese
Summary

This mozzarella cheese is made from whole milk and contains beneficial ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value. However, it includes natamycin as an anti-caking agent, which is a preservative some consumers prefer to avoid. The product is processed, which limits its score despite the relatively clean ingredient list.

Key ingredients 9

Low-moisture whole milk mozzarella cheese
Good

This ingredient is a natural cheese made from high-quality milk, providing essential nutrients and flavor.

See more about Low-moisture whole milk mozzarella cheese →
Pasteurized milk
Good

Pasteurized milk ensures safety and preserves the nutritional value of the milk used in the cheese.

See more about Pasteurized milk →
Cheese culture
Good

Cultures help develop the cheese's flavor and texture naturally, supporting fermentation processes.

See more about Cheese culture →
Salt
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Salt →
Enzymes
Neutral

Enzymes are used to coagulate milk and develop cheese texture, a standard processing ingredient.

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Potato Starch
Neutral

Part of Anti-caking blend. This blend prevents clumping and spoilage, ensuring product quality and shelf stability.

See more about Potato Starch →
Tapioca Starch
Neutral

Part of Anti-caking blend. This blend prevents clumping and spoilage, ensuring product quality and shelf stability.

See more about Tapioca Starch →
Natamycin
Neutral

Part of Anti-caking blend. This blend prevents clumping and spoilage, ensuring product quality and shelf stability.

See more about Natamycin →
En:e235
Bad

E235 is an additive used as an antifungal agent, which some consumers prefer to avoid due to potential sensitivities.

See more about En:e235 →

Processing

Group 3 · Processed

Processed Foods

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