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Kirkland Parmesan Cheese

Common questions

Is Kirkland Parmesan Cheese healthy?

Kirkland Parmesan Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Kirkland Parmesan Cheese is made from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are traditional ingredients for cheese production.

How processed is Kirkland Parmesan Cheese?

Kirkland Parmesan Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Kirkland Parmesan Cheese'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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Kirkland Parmesan Cheese

Kirkland
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Costco
Category Cheese
Summary

Kirkland Parmesan Cheese is made from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives. Its nutritional profile is strong, with high protein content and essential nutrients, making it a solid choice 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 compared to other dairy alternatives and retains many of the beneficial nutrients found in whole milk. The use of part-skimmed milk helps reduce the fat content while maintaining nutritional value.

Risks

Potential risks include lactose intolerance or milk allergies for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

Rennet
Good

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

Benefits

Essential for the cheesemaking process, enabling the formation of curds. Does not significantly alter the nutritional content of the cheese.

See more about Rennet →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are a natural part of the cheesemaking process and contribute to the maturation of the cheese. The specific strains used can vary, impacting the final taste and quality of the cheese.

Benefits

Contributes to the development of cheese flavor and texture. Supports the fermentation process, which can enhance digestibility.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, helping to control moisture and prevent spoilage. The amount used can affect the overall sodium content of the cheese.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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