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EXTRA THIN SLICE PROVOLONE CHEESE

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Common questions

Is EXTRA THIN SLICE PROVOLONE CHEESE healthy?

EXTRA THIN SLICE PROVOLONE 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 provolone cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, cheese culture, salt, and enzymes.

How processed is EXTRA THIN SLICE PROVOLONE CHEESE?

EXTRA THIN SLICE PROVOLONE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive EXTRA THIN SLICE PROVOLONE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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EXTRA THIN SLICE PROVOLONE CHEESE

Food Lion
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Food Town Stores Inc.
Category Cheese
Summary

This provolone cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, cheese culture, salt, and enzymes. The minimal processing and absence of harmful additives contribute positively to its score. However, as a processed food, its rating is capped, despite the high quality of its ingredients.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health and enhance nutrient absorption.

See more about Cheese culture →
Pasteurized milk
Neutral

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 practice in cheese production to ensure safety.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, providing necessary sodium. Excessive consumption can lead to health issues, but moderate use is typical in cheese.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

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

Benefits

Facilitates the cheese-making process, contributing to the texture and flavor of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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