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Provolone Not Smoked

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Common questions

Is Provolone Not Smoked healthy?

Provolone Not Smoked 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 microbial enzymes.

How processed is Provolone Not Smoked?

Provolone Not Smoked is NOVA Group 3: Processed Foods.

Which ingredients drive Provolone Not Smoked'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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Provolone Not Smoked

H-E-B
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by H-E-B
Category Cheese
Summary

This Provolone cheese is made with a simple and clean ingredient list, consisting of pasteurized milk, cheese culture, salt, and microbial enzymes. These ingredients are typical for traditional cheese-making, providing a good source of protein and calcium. Despite being processed, the absence of harmful additives or seed oils allows it to score well within its category, though it is capped due to its processing level.

Key ingredients 4

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 →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.

Benefits

Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources and are suitable for vegetarians. These enzymes are essential for cheese production but do not have direct health benefits.

Benefits

Facilitates the cheese-making process by coagulating milk, suitable for vegetarian diets.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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