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Not-Smoked Provolone Cheese

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Common questions

Is Not-Smoked Provolone Cheese healthy?

Not-Smoked Provolone 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 pasteurized milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is Not-Smoked Provolone Cheese?

Not-Smoked Provolone Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Not-Smoked Provolone Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk 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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Not-Smoked Provolone Cheese

Publix
85 Excellent

Analysis updated October 2026 · How Scout scores

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At a glance

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

This cheese is made from pasteurized milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the simplicity and quality of its ingredients support a high rating within those constraints.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese cultures to develop flavor and texture.

Benefits

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

See more about Pasteurized milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the cheese maturation process. The specific strains used can vary, affecting the final taste and characteristics of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive consumption of salt 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 →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese making to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are derived from microbial sources and are essential for cheese production.

Benefits

Allows for the coagulation of milk, essential in cheese production, and suitable for vegetarian diets.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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