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Kraft Natural Cheese Finely Shredded Parmesan

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Common questions

Is Kraft Natural Cheese Finely Shredded Parmesan healthy?

Kraft Natural Cheese Finely Shredded Parmesan scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This finely shredded parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all clean and simple ingredients.

How processed is Kraft Natural Cheese Finely Shredded Parmesan?

Kraft Natural Cheese Finely Shredded Parmesan is NOVA Group 3: Processed Foods.

Which ingredients drive Kraft Natural Cheese Finely Shredded Parmesan's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Part-Skim Milk, Cheese Culture 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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Kraft Natural Cheese Finely Shredded Parmesan

Kraft Natural Cheese
75 Good

Analysis updated August 2026 · How Scout scores

$3.49 · 6 oz · $0.58 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Lactalis Heritage Group, Inc.
Category Cheese
Summary

This finely shredded parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all clean and simple ingredients. The product is processed, but it lacks harmful additives or artificial ingredients, making it a relatively healthy choice within its category. Its processing level limits the score, but the high-quality ingredients and nutritional benefits of cheese contribute positively to its rating.

Key ingredients 4

Pasteurized Part-Skim Milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce fat content while maintaining nutritional value.

Benefits

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

See more about Pasteurized Part-Skim Milk →
Cheese Culture
Good

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

Benefits

Contributes to the development of cheese flavor and texture.

See more about Cheese Culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not have direct nutritional benefits. The use of enzymes is standard in cheese-making and does not pose health risks.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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