Dietz & Watson PROVOLONE CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This provolone cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its simple ingredient list and lack of artificial additives contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste of provolone cheese.
Benefits
Essential for the fermentation process, contributing to the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. The amount used is typically controlled to balance flavor and preservation.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the cheese but do not contribute direct nutritional benefits. The enzymes used are typically derived from animal or microbial sources.
Benefits
Essential for the cheesemaking process, aiding in the coagulation of milk to form cheese.
Processing
Processed Foods
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