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Mozzarella

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Common questions

Is Mozzarella healthy?

Mozzarella scores 78/100 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 pasteurized cow's milk, salt, rennet, and lactic cultures, which are traditional ingredients for cheese-making.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mozzarella

Galiléo S.A.S.
78 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by SoFi
Category Cheese
Summary

This mozzarella cheese is made from pasteurized cow's milk, salt, rennet, and lactic cultures, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, making it a healthier choice compared to more processed cheese products. Its simple ingredient list and minimal processing contribute to a favorable score within its category.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients compared to plant-based alternatives.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

Rich in protein and calcium, supporting muscle and bone health. Provides essential vitamins and minerals beneficial for overall health.

See more about Pasteurized cow's milk →
Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the cheese-making process, contributing to the texture and structure of the final product.

See more about Rennet →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing necessary sodium. While it is essential for taste, excessive consumption 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 in cheese production.

See more about Salt →
Lactic cultures
Neutral

Lactic cultures are beneficial bacteria used in cheese fermentation. They help develop flavor and improve the texture of cheese. These cultures are crucial for the fermentation process, enhancing the nutritional profile of cheese.

Benefits

Aid in fermentation, improving flavor and texture while potentially offering probiotic benefits.

See more about Lactic cultures →

Processing

Group 3 · Processed

Processed Foods

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