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NOT SMOKED PROVOLONE THIN SLICED CHEESE

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is NOT SMOKED PROVOLONE THIN SLICED CHEESE healthy?

NOT SMOKED PROVOLONE THIN 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 is made from a simple and clean ingredient list consisting of pasteurized milk, cheese culture, salt, and enzymes, which are typical for traditional cheese production.

How processed is NOT SMOKED PROVOLONE THIN SLICED CHEESE?

NOT SMOKED PROVOLONE THIN SLICED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive NOT SMOKED PROVOLONE THIN SLICED CHEESE's score?

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

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NOT SMOKED PROVOLONE THIN SLICED CHEESE

Food Club
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Topco Associates, Inc.
Category Cheese
Summary

This cheese is made from a simple and clean ingredient list consisting of pasteurized milk, cheese culture, salt, and enzymes, which are typical for traditional cheese production. The product is processed but lacks any harmful additives or artificial ingredients, making it a healthier choice within its category. Its processing level limits the score, but the absence of seed oils, artificial colors, or preservatives supports a higher rating within the processed foods category.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a fundamental ingredient in cheese production, providing a rich source of nutrients.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and is necessary for the cheese's taste profile. While it is essential for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the coagulation process in cheese making, aiding in texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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