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NON-SMOKED PROVOLONE DELI-STYLE SLICED CHEESE

Common questions

Is NON-SMOKED PROVOLONE DELI-STYLE SLICED CHEESE healthy?

NON-SMOKED PROVOLONE DELI-STYLE SLICED 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 cheese product is made from simple, traditional ingredients: pasteurized milk, cheese culture, salt, and enzymes, which contribute to its favorable nutritional profile.

How processed is NON-SMOKED PROVOLONE DELI-STYLE SLICED CHEESE?

NON-SMOKED PROVOLONE DELI-STYLE SLICED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive NON-SMOKED PROVOLONE DELI-STYLE SLICED 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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NON-SMOKED PROVOLONE DELI-STYLE SLICED CHEESE

Food Club
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Topco
Category Cheese
Summary

This cheese product is made from simple, traditional ingredients: pasteurized milk, cheese culture, salt, and enzymes, which contribute to its favorable nutritional profile. Despite being processed, it lacks harmful additives or seed oils, allowing it to score well within its category. The clean ingredient list and absence of artificial substances support a high rating, although the processing level imposes a cap on the score.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient enhances the nutritional profile by potentially supporting gut health.

Benefits

Contains beneficial bacteria that can support gut health and contribute to the development of cheese flavor and texture.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

Provides essential nutrients such as calcium and protein, which are important 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 standard ingredient in cheese-making, contributing to the overall taste profile. While necessary for flavor, excessive consumption can lead to health issues such as high blood pressure.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Enzymes
Neutral

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

Benefits

Essential for the cheese-making process, contributing to the texture and maturation of the cheese.

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Processing

Group 3 · Processed

Processed Foods

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