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Mozzarella

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Common questions

Is Mozzarella healthy?

Mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from pasteurized cow's milk, salt, non-animal rennet, and starter cultures, which are traditional ingredients for cheese production.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Pasteurised Cows' 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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Mozzarella

La Casa Del Formaggio
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from pasteurized cow's milk, salt, non-animal rennet, and starter cultures, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable score. The high-quality protein and essential nutrients from the milk further enhance its nutritional profile, making it a healthy choice within its category.

Key ingredients 4

Pasteurised Cows' Milk
Good

Pasteurised cows' milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. 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 protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.

Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances the taste of the cheese. While necessary in small amounts, excessive consumption can lead to health issues such as high blood pressure.

Risks

Excessive salt intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

See more about Salt →
Non-animal Rennet
Neutral

Non-animal rennet is used to coagulate milk in cheese production, making it suitable for vegetarians. It is derived from microbial or plant sources, providing an alternative to traditional animal rennet. This ingredient is essential for cheese texture but does not contribute significant nutritional value.

Benefits

Allows cheese production without animal-derived enzymes, making it suitable for vegetarian diets.

Starter Cultures
Neutral

Starter cultures are beneficial bacteria used in cheese making to develop flavor and texture. They initiate the fermentation process, which is crucial for cheese maturation. While they contribute to the cheese's characteristics, they do not provide direct nutritional benefits.

Benefits

Essential for developing the flavor and texture of cheese through fermentation.

See more about Starter Cultures →

Processing

Group 3 · Processed

Processed Foods

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