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SLICED PROVOLONE CHEESE

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Common questions

Is SLICED PROVOLONE CHEESE healthy?

SLICED 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 sliced provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is SLICED PROVOLONE CHEESE?

SLICED PROVOLONE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive SLICED PROVOLONE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized 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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SLICED PROVOLONE CHEESE

WILDER
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BJ's Wholesale Club / Corporate Brands
Category Cheese
Summary

This sliced provolone cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable score. Its processing level limits the maximum score, but the simplicity and quality of its ingredients ensure a high rating within that cap.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

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

Benefits

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

See more about Cheese culture →
Salt
Neutral

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

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, ensuring the safety and longevity of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are crucial for cheese production but do not add nutritional value.

Benefits

Essential for the cheese-making process, contributing to the texture and consistency of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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