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Boar's Head ALL NATURAL ASIAGO CHEESE

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Common questions

Is Boar's Head ALL NATURAL ASIAGO CHEESE healthy?

Boar's Head ALL NATURAL ASIAGO 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 Asiago cheese is made with a simple and clean ingredient list consisting of milk, cheese culture, salt, and enzymes, which are typical for traditional cheese-making.

How processed is Boar's Head ALL NATURAL ASIAGO CHEESE?

Boar's Head ALL NATURAL ASIAGO CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Boar's Head ALL NATURAL ASIAGO CHEESE's score?

In Scout's ingredient-by-ingredient analysis, 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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Boar's Head ALL NATURAL ASIAGO CHEESE

Boar's Head
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Boar's Head Provision Co., Inc.
Category Cheese
Summary

This Asiago cheese is made with a simple and clean ingredient list consisting of milk, cheese culture, salt, and enzymes, which are typical for traditional cheese-making. The product is processed but lacks any harmful additives or seed oils, allowing it to score well within its category. Its nutritional profile, with a good balance of protein and fats, further supports its positive rating.

Key ingredients 4

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient that provides a range of nutrients including vitamins A and D. The quality of milk can vary based on the source, with grass-fed options offering additional omega-3 benefits.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.

See more about Milk →
Cheese Culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the fermentation process, enhancing flavor and texture of the cheese.

See more about Cheese Culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It helps control the growth of unwanted bacteria during the cheese-making process. While necessary in moderation, excessive salt intake can lead to health issues such as hypertension.

Risks

Excessive consumption can contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances flavor in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The type of enzymes used can vary, including animal or microbial sources.

Benefits

Essential for the coagulation process in cheese-making, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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