Brand
Polly-O
String Cheese Low-Moisture Part-Skim Mozzarella Cheese
Old Country Style Ricottone Cheese
Polly o reduced fat twists mozzarella & cheddar cheeses
Polly o whole milk shredded mozzarella cheese
Shredded Parmesan, Romano, And Asiago Cheeses
Shredded Romano Cheese
Whole Milk Ricotta Cheese
Part Skim Ricotta Cheese
PART-SKIM RICOTTA CHEESE
Polly o whole milk ricotta cheese
Ricotta cheese
Whole Milk Ricotta Cheese
moisture mozzarella cheese
mozzarella
Polly o shredded parmesan cheese
Shredded Asiago Medium Cheese
Grated Parmesan Cheese
Natural cheese whole milk mozzarella
Parmesan Cheese
Polly o part skim mozzarella cheese
Polly o part skim mozzarella cheese
Polly o string reduced fat mozzarella cheese
Polly o whole milk mozzarella cheese
Reduced Fat Mozzarella Cheese
Romano Cheese
Shaved Parmesan Cheese
Shredded Parmesan Cheese
String cheese mozarella
Whole Milk Mozzarella Cheese
About Polly-O on Looksee
Looksee tracks 29 products from Polly-O in the catalogue. Across the 16 scored products, the average Looksee Score is 39/100 (Poor).
Score breakdown: Poor (9), Fair (7). Highest-scoring: String Cheese Low-Moisture Part-Skim Mozzarella Cheese at 47/100. Lowest-scoring: Shredded Asiago Medium Cheese at 25/100.
Nutri-Score grades in this catalogue: D (6), E (1).
Processing level (NOVA classification): Group 4 — Ultra-processed food (15), Group 3 — Processed food (1).
Category: food (29).
Every Looksee Score combines three independently validated signals into one 0–100 number, where higher is always better: Nutri-Score (nutrition quality — calories, saturated fat, sugar, and salt weighed against fibre and protein, up to 40 points), NOVA classification (degree of industrial processing, from unprocessed to ultra-processed, up to 35 points), and additive risk (a risk-weighted penalty for ingredients flagged by EFSA or peer-reviewed studies, up to 25 points). If a pillar has no data for a given product, it is dropped from both the numerator and denominator so the product is never penalised for a data gap. See the full scoring methodology →