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String Cheese Mozzarella

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

Common questions

Is String Cheese Mozzarella healthy?

String Cheese Mozzarella scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This string cheese mozzarella is made from simple, high-quality ingredients including pasteurized milk, salt, cheese cultures, and enzymes.

How processed is String Cheese Mozzarella?

String Cheese Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive String Cheese Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Milk, Cheese Cultures 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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String Cheese Mozzarella

Kraft
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kraft Heinz
Category Cheese
Summary

This string cheese mozzarella is made from simple, high-quality ingredients including pasteurized milk, salt, cheese cultures, and enzymes. These components contribute to its nutritional value, providing essential proteins and calcium. Despite being processed, the absence of harmful additives and the clean ingredient list allow it to score well within its category.

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 safety by eliminating 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 vitamins and minerals necessary for overall health.

See more about Pasteurized Milk →
Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for transforming milk into cheese, contributing to its unique taste and nutritional profile. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Essential for cheese fermentation, contributing to flavor and texture. May support gut health by promoting beneficial bacteria.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient that helps in the fermentation process. While it is necessary for flavor, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese production. Plays a role in the fermentation process, contributing to the development of cheese texture and taste.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting texture and maturation. Typically derived from animal or microbial sources, they are a standard component in cheese making.

Benefits

Facilitates the cheese-making process by coagulating milk. Contributes to the development of cheese texture and maturation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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