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Parmigiano reggiano

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Common questions

Is Parmigiano reggiano healthy?

Parmigiano reggiano scores 88/100 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 from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are all simple and 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

88 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 from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are all simple and high-quality ingredients. Despite being classified as processed, it is exempt from typical processing penalties due to its clean ingredient list and traditional cheese-making process. This cheese is rich in protein and calcium, contributing to its high nutritional value.

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 beneficial nutrients. The use of cow's milk in traditional cheese-making supports a rich flavor profile and nutritional value.

Risks

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

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals naturally found in dairy.

Rennet
Good

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

Benefits

Essential for coagulating milk in cheese-making, contributing to the texture and structure of 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 cheese-making process and contribute to the fermentation that defines cheese. While they are essential for cheese production, they do not provide direct nutritional benefits.

Benefits

Essential for the fermentation process, contributing to the flavor and texture of cheese.

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 many foods and is necessary for the cheese's preservation and taste. While it is important for flavor, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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