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GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE

Common questions

Is GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE healthy?

GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL 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 fresh mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label.

How processed is GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE?

GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE is NOVA Group 3: Processed Foods.

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GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE

Galbani
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This fresh mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label. Despite being processed, it avoids harmful additives and seed oils, maintaining a traditional cheese profile. The minimal ingredient list and absence of artificial substances support a high score within the processed food category.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators like organic or grass-fed status.

Risks

Potential lactose intolerance for sensitive individuals.

Benefits

Provides a source of calcium and protein essential for bone health.

See more about Pasteurized milk →
Vinegar
Neutral

Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing involved. The use of vinegar is typical in fresh cheese production and does not introduce significant health concerns.

Benefits

Aids in the cheese-making process by helping to form curds.

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, it does not provide additional health benefits beyond sodium content.

Risks

Excessive sodium intake can contribute to high blood pressure.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are essential in cheese making for curdling milk and developing flavor. They are typically derived from microbial or animal sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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