Wisconsin Cheese Wisconsin Cheese String Cheese, 10 oz
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This string cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its packaging and form, which limits its score despite the absence of harmful additives. The use of annatto as a natural colorant is minimal and does not significantly impact the overall healthiness of the product.
Key ingredients 5
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance the flavor and texture of the cheese while also contributing to gut health. These cultures are a natural part of traditional cheesemaking.
Benefits
Contribute to gut health by promoting beneficial bacteria in the digestive system. Enhance the flavor and texture of cheese.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, providing a necessary balance of taste. While essential in moderation, excessive salt intake can lead to health issues.
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, contributing to its shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese, impacting texture and flavor. Typically derived from animal or microbial sources, they are a standard part of cheesemaking.
Benefits
Essential for the cheese-making process, helping to develop the desired texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to cheese without affecting flavor. As a natural dye, it is generally considered safe and preferable to artificial colorings.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring to cheese, enhancing visual appeal without altering taste.
Processing
Ultra-Processed Foods
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