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SLICED PROVOLONE CHEESE

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Common questions

Is SLICED PROVOLONE CHEESE healthy?

SLICED 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 sliced provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese.

How processed is SLICED PROVOLONE CHEESE?

SLICED PROVOLONE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SLICED 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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SLICED PROVOLONE CHEESE

Clover Valley
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Schreiber Foods, Inc.
Category Cheese
Summary

This sliced provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on its score.

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 is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

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

Contributes to the development of flavor and texture in cheese, enhancing the overall quality of the product.

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are crucial for cheese production but do not provide direct health benefits.

Benefits

Essential for the cheese-making process, contributing to the texture and consistency of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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