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Sprouts Farmers Market Provolone Not Smoked Provolone Cheese

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Common questions

Is Sprouts Farmers Market Provolone Not Smoked Provolone Cheese healthy?

Sprouts Farmers Market Provolone Not Smoked Provolone Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This provolone cheese is made with a simple and clean ingredient list, consisting of cultured pasteurized milk, salt, enzymes, and cheese cultures.

How processed is Sprouts Farmers Market Provolone Not Smoked Provolone Cheese?

Sprouts Farmers Market Provolone Not Smoked Provolone Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Sprouts Farmers Market Provolone Not Smoked Provolone Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk 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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Sprouts Farmers Market Provolone Not Smoked Provolone Cheese

Sprouts Farmers Market
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Sprouts Farmers Market
Category Cheese
Summary

This provolone cheese is made with a simple and clean ingredient list, consisting of cultured pasteurized milk, salt, enzymes, and cheese cultures. It is a processed food, but the absence of harmful additives and the use of traditional cheesemaking ingredients contribute positively to its score. The product's processing level limits its maximum potential score, but its clean label and traditional ingredients allow it to reach the upper limit for its category.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient that helps control moisture and texture. While necessary in cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

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

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.

Benefits

Essential for cheese production, enabling the transformation of milk into cheese.

See more about Enzymes →
Cheese cultures
Neutral

Cheese cultures are bacteria used to ferment milk, developing flavor and texture. They are a natural part of the cheese-making process. These cultures contribute to the unique characteristics of different cheeses.

Benefits

Contribute to the development of flavor and texture in cheese, and may provide probiotic benefits.

See more about Cheese cultures →

Processing

Group 3 · Processed

Processed Foods

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