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NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES

Common questions

Is NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES healthy?

NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese product is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese.

How processed is NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES?

NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES' 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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NOT SMOKED PROVOLONE EXTRA THIN CHEESE SLICES

Hy-Vee
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Hy-Vee, Inc.
Category Cheese
Summary

This cheese product is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, maintaining a clean label. The processing level limits its score, but the simplicity and quality of its ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a source of calcium and protein, essential 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 helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are essential but do not add nutritional value.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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