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PARMESAN CHEESE

Common questions

Is PARMESAN CHEESE healthy?

PARMESAN CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Parmesan cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is PARMESAN CHEESE?

PARMESAN CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive PARMESAN CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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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PARMESAN CHEESE

Archer Farms
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Target Corporation
Category Cheese
Summary

This Parmesan cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or harmful substances, allowing it to score well within its category. The presence of beneficial cheese cultures contributes positively to its nutritional profile, supporting gut health and enhancing flavor.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process, contributing to the flavor and texture of the cheese. They play a crucial role in developing the cheese's unique characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

May support gut health by promoting beneficial bacteria and contribute to the development of cheese flavor and texture.

See more about Cheese cultures →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese production, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the richer nutrient profile of raw or whole milk.

Benefits

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

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during fermentation. However, excessive salt intake can contribute to health issues like hypertension.

Risks

Excessive consumption may lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process. The specific type of enzyme can vary, but they generally do not pose health risks.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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