REDUCED FAT PROVOLONE CHEESE CLASSIC SLICES
Good & GatherAnalysis updated August 2026 · How Scout scores
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Good & Gather is carried at Target stores. Find one within 25 miles.
At a glance
Summary
This reduced fat provolone cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for traditional cheese. The product is processed, but it maintains a clean ingredient list without any harmful additives or seed oils. The presence of beneficial cheese cultures supports its nutritional profile, although the processing level limits its maximum score.
Key ingredients 5
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture development. They play a crucial role in the cheese-making process by aiding in the breakdown of lactose and enhancing digestibility. The presence of live cultures can also support gut health.
Benefits
Supports the fermentation process, enhancing flavor and texture, and may contribute to gut health through the presence of probiotics.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, helping to maintain the cheese's quality and safety.
Enzymes (microbial)Neutral
Microbial enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are a vegetarian alternative to animal rennet and are essential for the cheese-making process. These enzymes are generally recognized as safe and do not pose significant health risks.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, providing a vegetarian-friendly option.
Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods, ensuring adequate nutrient intake. It is stable and commonly used in dairy products to replace vitamin A lost during fat removal. While beneficial in preventing vitamin A deficiency, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, which may cause liver damage and other health issues.
Benefits
Helps prevent vitamin A deficiency, supporting vision and immune function.
Processing
Processed Foods
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