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Private Selection Parmesan Wedge Cheese

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Common questions

Is Private Selection Parmesan Wedge Cheese healthy?

Private Selection Parmesan Wedge Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Parmesan cheese wedge is made from pasteurized part-skimmed cow's milk, cheese cultures, sea salt, and enzymes, reflecting a traditional cheese-making process with minimal ingredients.

How processed is Private Selection Parmesan Wedge Cheese?

Private Selection Parmesan Wedge Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Private Selection Parmesan Wedge Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures, Sea salt 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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Private Selection Parmesan Wedge Cheese

Private Selection
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This Parmesan cheese wedge is made from pasteurized part-skimmed cow's milk, cheese cultures, sea salt, and enzymes, reflecting a traditional cheese-making process with minimal ingredients. The product is processed but maintains a clean label without harmful additives, which supports a higher score within its category. The use of beneficial ingredients like cheese cultures and sea salt contributes positively to its nutritional profile.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheese-making, supporting gut health.

Benefits

May support digestive health by promoting a healthy gut microbiome.

See more about Cheese cultures →
Sea salt
Good

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor and preserve cheese. It is less processed than table salt, retaining more minerals. Sea salt contributes to the overall taste profile of the cheese.

Risks

Excessive sodium intake can lead to high blood pressure and cardiovascular issues.

Benefits

Provides essential minerals and enhances the flavor of the cheese.

See more about Sea salt →
Pasteurized part-skimmed cow's milk
Neutral

This is the primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, though it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutrient profile.

Risks

Potential lactose intolerance issues for some individuals.

Benefits

Provides a good source of protein and calcium, essential for bone health.

Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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