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Roseli String Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Roseli String Cheese healthy?

Roseli 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. Roseli String Cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for traditional cheese.

How processed is Roseli String Cheese?

Roseli String Cheese is NOVA Group 3: Processed Foods.

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Roseli String Cheese

Roseli
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by US FOODS, INC.
Category Cheese
Summary

Roseli String Cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for traditional cheese. Despite being processed, it has a clean ingredient list without any harmful additives or seed oils. The product's processing level limits its maximum score, but its simple and traditional formulation supports a high rating within that cap.

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. However, it lacks the full fat content and potential probiotic benefits of raw milk.

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 used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide significant nutritional benefits on their own. The quality of cheese cultures can vary, impacting the final product's taste and texture.

Benefits

Contributes to the fermentation process, enhancing flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheesemaking but should be consumed in moderation due to potential health risks associated with high sodium intake. The type of salt used can affect the mineral content of the cheese.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not contribute significant nutritional value. The source of enzymes can vary, with some being animal-derived and others microbial.

Benefits

Essential for the coagulation process in cheesemaking, aiding in curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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