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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 is made from raw whole cow's milk, which provides high-quality protein and essential nutrients.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Raw whole cow's 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
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 is made from raw whole cow's milk, which provides high-quality protein and essential nutrients. The ingredient list is clean and minimal, consisting of traditional cheesemaking components like milk, citric acid, rennet, and salt. Despite being processed, the absence of artificial additives and the use of whole milk contribute to a favorable rating within its category.

Key ingredients 5

Raw whole cow's milk
Good

Raw whole cow's milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed, retaining its natural nutritional profile. The use of whole milk contributes to the creamy texture and rich flavor of mozzarella.

Risks

Potential risks include lactose intolerance and possible exposure to pathogens if not pasteurized.

Benefits

Provides essential nutrients such as calcium, protein, and vitamin D, which are important for bone health and overall nutrition.

Cold water
Neutral

Cold water is used in the cheese-making process to help control temperature and texture. It does not contribute any nutritional value or health risks. Its role is purely functional in the production process.

Citric acid
Neutral

Citric acid is used as an acidulant to help curdle the milk in cheese-making. It is a naturally occurring compound found in citrus fruits. While it aids in the cheese-making process, it does not provide significant nutritional benefits.

Risks

Excessive consumption may cause gastrointestinal discomfort in sensitive individuals.

See more about Citric acid →
Liquid animal or vegetable rennet
Neutral

Rennet is an enzyme used to coagulate milk, essential for cheese production. It can be derived from animal or vegetable sources, with no significant difference in nutritional impact. Its primary role is functional, aiding in the cheese-making process.

Kosher salt
Neutral

Kosher salt is used to enhance flavor and aid in the preservation of cheese. It is a refined salt without added iodine, commonly used in culinary applications. While it enhances taste, it does not provide additional nutritional benefits.

Risks

Excessive sodium intake can lead to health issues such as hypertension.

See more about Kosher salt →

Processing

Group 3 · Processed

Processed Foods

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