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SWISS CHEESE THIN SLICED, SWISS

Common questions

Is SWISS CHEESE THIN SLICED, SWISS healthy?

SWISS CHEESE THIN SLICED, SWISS 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 enzymes, which are traditional ingredients for cheese production.

How processed is SWISS CHEESE THIN SLICED, SWISS?

SWISS CHEESE THIN SLICED, SWISS is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS CHEESE THIN SLICED, SWISS' score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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SWISS CHEESE THIN SLICED, SWISS

Giant
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Ahold USA, Inc.
Category Cheese
Summary

This Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable rating. The simplicity and quality of the ingredients allow it to score well within the processed food category, though it is capped due to its processing level.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of cheese culture is a traditional method that enhances the nutritional profile of cheese.

Benefits

Contains beneficial bacteria that can support gut health and improve digestion.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process and ensuring the cheese's safety. While it adds flavor, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative, ensuring the safety and longevity of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and develop texture. They are crucial for transforming milk into cheese by breaking down proteins. Enzymes are a standard part of cheese making, contributing to the final product's quality.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation and improving texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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