/ / String Cheese Sticks Smoked

String Cheese Sticks Smoked

Hickory-smoked mozzarella made by a Wisconsin dairy whose family has made cheese for four generations. It has 200 mg sodium per 1 oz serving.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$9.75 lowest price at Wisconsin Cheese Mart
Price and stock checked Oct 30, 2026
Key nutrition facts
80caloriesPer serving · 1 oz (28g)
Protein
7g▲
Fiber
0g
Added sugar
0g
Sodium
200mg
Saturated fat
3g▲
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Part-skim pasteurized milk, cheese cultures, salt, and enzymes
On Open Food FactsNutri-Score DTheir grades, for reference; not part of our score. Data: Open Food Facts (ODbL).
83 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 11 of 11 inputs, 3 claims verified
Nutrition · counts 30%91
Ingredients · counts 20%100
Processing · counts 15%65
Sourcing · counts 20%75
Transparency · counts 15%75
Why it scores 83
Nutrition 91 · Compared with other cheeses: less saturated fat (3 g), more protein (7 g); no added sugar per 1 oz
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Mozzarella cheese made with milk, cultures, salt and enzymes, then hickory smoked
Sourcing 75 · Made in Wisconsin with cheese from dairy farmers within a 50-mile radius
Transparency 75 · Complete ingredient list and named Wisconsin maker; nearby farms are not named
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Part-skim pasteurized milk Cheese cultures Salt And enzymes
4 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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