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Parmesan cheese

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Common questions

Is Parmesan cheese healthy?

Parmesan cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Parmesan cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Parmesan cheese?

Parmesan cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Parmesan cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Part-Skim Milk, Cheese Cultures 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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Parmesan cheese

Publix
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This Parmesan cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its high protein content and beneficial bacteria from cheese cultures contribute positively to its nutritional profile, allowing it to score well within its category.

Key ingredients 4

Pasteurized Part-Skim Milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skimmed milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized Part-Skim Milk →
Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture. They play a crucial role in developing the characteristic taste of Parmesan cheese. These cultures also aid in digestion and may support gut health.

Benefits

May support gut health by promoting beneficial bacteria in the digestive system.

See more about Cheese Cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in moderation, excessive salt intake 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 making to coagulate milk, forming curds and whey. They are essential for the cheese production process, contributing to texture and maturation. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

Essential for cheese production, contributing to texture and maturation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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