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STRING CHEESE

Common questions

Is STRING CHEESE healthy?

STRING CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are simple and traditional ingredients for cheese.

How processed is STRING CHEESE?

STRING CHEESE is NOVA Group 3: Processed Foods.

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STRING CHEESE

Meijer
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Meijer, Inc.
Category Cheese
Summary

This string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it avoids harmful additives and maintains a clean label, which supports a higher score within its category. The processing level limits its maximum potential score, but the absence of artificial additives and seed oils is a positive factor.

Key ingredients 4

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 it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They consist of beneficial bacteria that help in the development of cheese characteristics. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Benefits

Essential for developing the flavor and texture of cheese through fermentation.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can lead to health issues such as hypertension.

Risks

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

Benefits

Acts as a preservative and enhances the flavor of cheese.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not provide direct nutritional benefits. Typically derived from animal or microbial sources, they are standard in cheese manufacturing.

Benefits

Essential for the coagulation process in cheese making, aiding in curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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