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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 Provolone cheese is made from pasteurized milk, cheese culture, salt, and 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, 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 cheese

85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This Provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or artificial substances. Its processing level limits the score, but the simplicity and quality of its ingredients support a high rating within its 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

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Salt
Neutral

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

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of cheese. While they play a vital role in production, they do not contribute direct nutritional benefits.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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