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TILLAMOOK, SMOKED PROVOLONE CHEESE

Common questions

Is TILLAMOOK, SMOKED PROVOLONE CHEESE healthy?

TILLAMOOK, SMOKED PROVOLONE CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This smoked provolone cheese is made from cultured pasteurized milk, salt, enzymes, and natural wood smoke, which are all traditional cheese ingredients.

How processed is TILLAMOOK, SMOKED PROVOLONE CHEESE?

TILLAMOOK, SMOKED PROVOLONE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive TILLAMOOK, SMOKED PROVOLONE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk 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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TILLAMOOK, SMOKED PROVOLONE CHEESE

Tillamook
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Tillamook County Creamery Association
Category Cheese
Summary

This smoked provolone cheese is made from cultured pasteurized milk, salt, enzymes, and natural wood smoke, which are all traditional cheese ingredients. The product is processed but maintains a clean label with no artificial additives or seed oils, allowing it to score well within its category. Its ingredient list reflects a focus on quality and simplicity, contributing to a favorable rating despite the processing level cap.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial bacteria that can aid in digestion.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria from the culturing process that may aid in digestion.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods and provides sodium, an essential mineral. 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

Provides sodium, an essential mineral necessary for various bodily functions.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese. Typically derived from natural sources, they do not pose significant health risks.

Benefits

Essential for the cheese-making process, aiding in the coagulation and development of cheese texture.

See more about Enzymes →
Natural wood smoke
Neutral

Natural wood smoke is used to impart a smoky flavor to the cheese. It is a traditional method of flavoring and preserving food. While it adds flavor, it does not contribute significant nutritional value.

Benefits

Adds a distinctive smoky flavor to the cheese, enhancing its taste profile.

Processing

Group 3 · Processed

Processed Foods

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