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PARMESAN CHEESE

Common questions

Is PARMESAN CHEESE healthy?

PARMESAN 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 is made from pasteurized cow's milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is PARMESAN CHEESE?

PARMESAN CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive PARMESAN CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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PARMESAN CHEESE

Sartori
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Sartori Company
Category Cheese
Summary

This Parmesan cheese is made from pasteurized cow's milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its high protein content and minimal processing make it a healthy choice within its category, although the processing level limits its maximum score.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein source, superior to plant-based alternatives.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential amino acids and nutrients beneficial for overall health.

See more about Pasteurized cow's milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They consist of beneficial bacteria that aid in the development of cheese characteristics. While they play a crucial role in cheesemaking, they do not provide direct nutritional benefits.

Benefits

Facilitates the fermentation process, enhancing flavor and texture of the cheese.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for cheesemaking, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, ensuring the safety and longevity of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources and are crucial for the cheesemaking process. While they are functional ingredients, they do not provide direct nutritional benefits.

Benefits

Essential for coagulation and flavor development in cheese production.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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