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Mozzarella Fiordilatte

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Common questions

Is Mozzarella Fiordilatte healthy?

Mozzarella Fiordilatte scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella is made from pasteurized cow's milk, salt, rennet, and lactic cultures, which are traditional ingredients for cheese production.

How processed is Mozzarella Fiordilatte?

Mozzarella Fiordilatte is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella Fiordilatte'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 Fiordilatte

L'italie Des Fromages
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Savencia Fromage & Dairy
Category Cheese
Summary

This mozzarella is made from pasteurized cow's milk, salt, rennet, and lactic cultures, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any artificial additives or preservatives. Its high-quality protein and calcium content contribute positively to its nutritional profile, making it a healthy choice within its category.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of high-quality protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining essential nutrients. It is a staple in cheese production, providing a rich source of vitamins and minerals.

Risks

Some individuals may be lactose intolerant or allergic to cow's milk proteins.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins such as B12 and riboflavin.

See more about Pasteurized cow's milk →
Rennet
Good

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

Benefits

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

See more about Rennet →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Lactic ferments
Neutral

Lactic ferments are beneficial bacteria used in cheese production to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of cheese. These cultures are essential for the development of characteristic cheese flavors.

Benefits

Contribute to the development of probiotics, which can support gut health.

Processing

Group 3 · Processed

Processed Foods

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