PARMESAN, ROMANO & ASIAGO GRATED CHEESE, PARMESAN, ROMANO & ASIAGO
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This cheese blend contains high-quality ingredients like parmesan, asiago, and romano cheeses, which provide good protein and calcium content. However, the presence of powdered cellulose as an anti-caking agent and potassium sorbate as a preservative indicates a moderate level of processing. These additives, while generally safe, do not contribute to nutritional value and slightly detract from the overall score.
Key ingredients 5
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium. It is made from pasteurized part-skim cow's milk and aged to develop flavor and nutritional density. The aging process enhances its digestibility and nutrient absorption.
Risks
Contains lactose, which may cause issues for those with lactose intolerance.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. The aging process reduces lactose content, making it easier to digest for some individuals.
Asiago cheeseNeutral
Asiago cheese provides a good source of protein and calcium. It is made from pasteurized part-skim cow's milk and offers a distinct flavor profile. The cheese is aged to enhance its taste and nutritional value.
Risks
May contain lactose, which can be problematic for lactose-intolerant individuals.
Benefits
Offers protein and calcium, beneficial for bone health. The aging process may improve digestibility for some people.
Romano cheeseNeutral
Romano cheese is a flavorful cheese made from pasteurized part-skim cow's milk. It is aged to develop a sharp taste and improve its nutritional profile. The cheese is a source of protein and calcium.
Risks
Contains lactose, which may not be suitable for those with lactose intolerance.
Benefits
Provides protein and calcium, essential for maintaining bone density and muscle function. Aging may reduce lactose content, aiding digestion.
Powdered celluloseBad
Powdered cellulose is used as an anti-caking agent in grated cheese products. It is derived from plant fibers and is considered a processed additive. While it is generally recognized as safe, it adds no nutritional value.
Risks
Excessive consumption of cellulose may lead to digestive discomfort.
Potassium sorbateBad
Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is a synthetic additive and may cause allergic reactions in sensitive individuals. While effective as a preservative, it does not contribute to nutritional value.
Risks
Potential for allergic reactions and skin irritation in sensitive individuals.
Processing
Processed Foods
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