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14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE

Common questions

Is 14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE healthy?

14-MONTH AGED PARMESAN SHAVED NATURAL 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 simple, traditional ingredients: pasteurized milk, cheese culture, salt, and enzymes.

How processed is 14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE?

14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive 14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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14-MONTH AGED PARMESAN SHAVED NATURAL CHEESE

Sargento Foods Inc
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Sargento Foods Inc
Category Cheese
Summary

This Parmesan cheese is made from simple, traditional ingredients: pasteurized milk, cheese culture, salt, and enzymes. The product is aged, which enhances its flavor and nutritional profile, and it lacks any artificial additives or seed oils. Despite being processed, the clean ingredient list and traditional cheesemaking process contribute to a high score within its category.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's unique characteristics. This ingredient enhances the nutritional profile by potentially supporting gut health.

Benefits

Contains beneficial bacteria that may support gut health and contribute to the cheese's flavor and texture.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese production, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese making, ensuring safety and consistency.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process, helping to control moisture and bacterial growth. While it is essential for cheese production, excessive consumption can contribute to high sodium intake.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its taste and shelf life.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of texture. They are typically derived from animal or microbial sources and are essential for transforming milk into cheese. The use of enzymes is standard in cheese production, ensuring proper texture and flavor development.

Benefits

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

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Processing

Group 3 · Processed

Processed Foods

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