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Parmigiano Reggiano

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 a simple ingredient list of part-skimmed cow's milk, cheese cultures, salt, and rennet.

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

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85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Associated Food Stores
Category Cheese
Summary

Parmigiano Reggiano is a traditional cheese made with a simple ingredient list of part-skimmed cow's milk, cheese cultures, salt, and rennet. This minimal processing and absence of harmful additives contribute to its high score. Despite being classified as processed, its clean label and nutrient-rich profile make it a healthy 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 than many other dairy ingredients, retaining more of its natural nutritional profile. The use of cow's milk supports a rich flavor and texture in cheese production.

Risks

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

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Rennet
Good

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

Benefits

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

See more about Rennet →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the development of cheese characteristics. The use of traditional cheese cultures is standard in cheese making.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in many foods, providing essential sodium. However, it does not offer additional nutritional benefits beyond sodium content.

Risks

Excessive consumption of salt can lead to high blood pressure and related health issues.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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