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Parmigiano Reggiano

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Common questions

Is Parmigiano Reggiano healthy?

Parmigiano Reggiano scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Parmigiano Reggiano is a traditional cheese made with part-skimmed cow's milk, cheese cultures, salt, and rennet, which are all high-quality ingredients.

How processed is Parmigiano Reggiano?

Parmigiano Reggiano is NOVA Group 3: Processed Foods.

Which ingredients drive Parmigiano Reggiano's score?

In Scout's ingredient-by-ingredient analysis, Part-skimmed cow's milk, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Parmigiano Reggiano

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

Parmigiano Reggiano is a traditional cheese made with part-skimmed cow's milk, cheese cultures, salt, and rennet, which are all high-quality ingredients. Despite being classified as processed, it maintains a clean label with no artificial additives or harmful ingredients, contributing to its high nutritional value and rich flavor. The cheese's minimal ingredient list and traditional production methods support a favorable rating within its category.

Key ingredients 4

Part-skimmed cow's milk
Good

Part-skimmed cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is less processed than many other dairy products, retaining more natural nutrients. The milk used in Parmigiano Reggiano is typically of high quality, contributing to the cheese's rich flavor and nutritional profile.

Risks

Potential risks include lactose intolerance or dairy allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a good source of essential vitamins and minerals.

Rennet
Good

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

Benefits

Essential for the coagulation process in cheese making, contributing to the texture and structure of the cheese.

See more about Rennet →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They are naturally occurring bacteria that help in the cheese maturation process. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Benefits

Essential for developing the characteristic flavor and texture of Parmigiano Reggiano.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, necessary for proper aging and flavor development. While it contributes to the taste, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, aiding in the cheese aging process.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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