/ / Smoked Baby Swiss

Smoked Baby Swiss

This mild Swiss cheese has a short ingredient list and is naturally smoked in a smokehouse. The brand says its cheeses are sourced from Wisconsin creameries.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$17.99 lowest price at Mousehouse Cheesehaus
Price and stock checked Oct 29, 2026
Key nutrition facts
120caloriesPer serving · 1oz (28g)
Protein
6g
Fiber
0g
Added sugar
0g
Sodium
120mg▲
Saturated fat
6g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: pasteurized cow milk, enzymes, culture, salt, calcium chloride
72 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 11 of 11 inputs, 2 claims verified
Nutrition · counts 30%55
Ingredients · counts 20%100
Processing · counts 15%60
Sourcing · counts 20%75
Transparency · counts 15%75
Why it scores 72
Nutrition 55 · Compared with other cheeses: more saturated fat (6 g), less sodium (120 mg); no added sugar per 1oz
Ingredients 100 · 5 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Cheese made with a short ingredient list and naturally smoked.
Sourcing 75 · The brand says its cheeses come from Wisconsin creameries and are smoked in a smokehouse.
Transparency 75 · Full ingredient list; the brand says cheeses come from Wisconsin creameries.
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
Pasteurized cow milk Enzymes Culture Salt Calcium chloride
5 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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