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Organic Mozzarella

Common questions

Is Organic Mozzarella healthy?

Organic 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 organic mozzarella cheese is made from high-quality ingredients, including pasteurized organic milk and non-GMO enzymes, which contribute to its nutritional benefits such as protein and calcium.

How processed is Organic Mozzarella?

Organic Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Organic Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Pasteurised Organic Milk, Culture 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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Organic Mozzarella

The organic milk co
85 Excellent

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This organic mozzarella cheese is made from high-quality ingredients, including pasteurized organic milk and non-GMO enzymes, which contribute to its nutritional benefits such as protein and calcium. The product is processed, but it maintains a clean ingredient list with minimal additives, making it a healthier option within its category. The inclusion of organic tapioca starch is a minor addition that does not significantly detract from its overall quality.

Key ingredients 5

Pasteurised Organic Milk
Very Good

High-quality organic milk providing essential proteins, calcium, and fats without synthetic pesticide or antibiotic residues.

Culture
Good

Beneficial live cultures used for traditional cheese fermentation, supporting dairy breakdown and flavor.

Salt
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Salt →
Organic Tapioca Starch
Neutral

A naturally derived starch used for texture and moisture control in cheese products.

See more about Organic Tapioca Starch →
Non Animal Non GMO Enzyme
Neutral

Safe, non-GMO microbial enzyme used to coagulate milk during the cheese-making process.

Processing

Group 3 · Processed

Processed Foods

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