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THIN CUT SMOKED PROVOLONE SLICED CHEESE

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Common questions

Is THIN CUT SMOKED PROVOLONE SLICED CHEESE healthy?

THIN CUT SMOKED PROVOLONE SLICED CHEESE scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is ultra-processed due to the inclusion of natural smoke flavor, which is less desirable than traditional smoking methods and may introduce unwanted compounds.

How processed is THIN CUT SMOKED PROVOLONE SLICED CHEESE?

THIN CUT SMOKED PROVOLONE SLICED CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive THIN CUT SMOKED PROVOLONE SLICED CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor; Natural smoke flavor is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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THIN CUT SMOKED PROVOLONE SLICED CHEESE

Stater Bros
65 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Stater Bros. Markets Inc.
Category Cheese
Summary

This cheese product is ultra-processed due to the inclusion of natural smoke flavor, which is less desirable than traditional smoking methods and may introduce unwanted compounds. Despite having beneficial ingredients like cheese culture, the processing level limits its score, as it does not meet the criteria for minimally processed traditional cheeses.

Key ingredients 5

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 cheese characteristics. This ingredient supports gut health by introducing probiotics.

Benefits

Contains beneficial bacteria that can support digestive health and enhance the flavor profile of the cheese.

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, offering a neutral impact on health.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese making but should be consumed in moderation due to potential health concerns. The use of refined salt does not provide additional trace minerals.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

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. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →
Natural smoke flavor
Bad

Natural smoke flavor is used to impart a smoky taste to the cheese without traditional smoking methods. It is often derived from condensed smoke and may contain additives. The processing involved can introduce unwanted compounds, making it less desirable than traditional smoking.

Risks

May contain additives and compounds from the smoke condensation process that are not ideal for health.

Benefits

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

See more about Natural smoke flavor →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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