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PARMESAN CHEESE

Common questions

Is PARMESAN CHEESE healthy?

PARMESAN 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 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

Frigo
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Saputo Cheese USA Inc.
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, making it a high-quality option within its category. Its processing level limits the score, but the absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its rating.

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. It is a high-quality source of animal protein with a complete amino acid profile.

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 can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process and may contribute to gut health.

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 many foods, providing essential sodium. However, excessive consumption of salt can lead to health issues such as high blood pressure.

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 →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. The specific type of enzyme can vary, but they generally do not pose health risks.

Benefits

Essential for cheese production, aiding in coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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