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Smoke Flavored Provolone Cheese Slices

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Common questions

Is Smoke Flavored Provolone Cheese Slices healthy?

Smoke Flavored Provolone Cheese Slices scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is moderately processed, containing pasteurized milk, cheese culture, salt, and enzymes, which are typical for cheese production.

How processed is Smoke Flavored Provolone Cheese Slices?

Smoke Flavored Provolone Cheese Slices is NOVA Group 3: Processed Foods.

Which ingredients drive Smoke Flavored Provolone Cheese Slices' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor; Natural smoke flavoring is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Smoke Flavored Provolone Cheese Slices

Kroger
65 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Kroger
Category Cheese
Summary

This cheese product is moderately processed, containing pasteurized milk, cheese culture, salt, and enzymes, which are typical for cheese production. However, the inclusion of natural smoke flavoring introduces a level of processing that can contain unwanted compounds. While it lacks harmful additives like artificial colors or preservatives, the processing level and use of flavoring slightly reduce its overall health score.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in cheese production, providing a rich nutrient profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese. May provide probiotics that support gut health.

See more about Cheese culture →
Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. The type of enzyme used can affect the texture and taste of the final product.

Benefits

Essential for cheese production, aiding in coagulation and flavor development.

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Natural smoke flavoring
Bad

Natural smoke flavoring is used to impart a smoky taste to foods without traditional smoking methods. It is often derived from condensed smoke, which may contain harmful compounds. The processing involved can introduce unwanted chemicals.

Risks

May contain polycyclic aromatic hydrocarbons (PAHs), which are potential carcinogens.

Benefits

Provides a smoky flavor without the need for traditional smoking methods.

Processing

Group 3 · Processed

Processed Foods

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