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Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca

Common questions

Is Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca healthy?

Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from a simple and clean ingredient list, including pasteurized milk, lactic acid, salt, and enzymes, which are typical for traditional cheese production.

How processed is Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca?

Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca is NOVA Group 3: Processed Foods.

Which ingredients drive Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca's score?

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

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Queso Oaxaca Mexican Style Melting String Cheese, Queso Oaxaca

Lala
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Grupo Lala
Category Cheese
Summary

This cheese is made from a simple and clean ingredient list, including pasteurized milk, lactic acid, salt, and enzymes, which are typical for traditional cheese production. The product is processed but lacks harmful additives or seed oils, allowing it to score well within its category. Its nutritional profile, with a good balance of protein and fat, further supports its positive rating.

Key ingredients 4

Pasteurized Milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures the elimination of harmful bacteria while retaining nutritional value. It is a fundamental ingredient in cheese production, providing a rich source of nutrients.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.

See more about Pasteurized Milk →
Lactic Acid
Neutral

Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and contributes to the tangy taste of cheese. As a fermentation byproduct, it helps in preserving the cheese.

Benefits

Contributes to the flavor and preservation of cheese. Supports the fermentation process in cheese making.

See more about Lactic Acid →
Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps in controlling the growth of unwanted bacteria during fermentation. 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 →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources. Enzymes ensure proper cheese formation and maturation.

Benefits

Essential for the coagulation and texture development in cheese making.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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