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Family Gourmet Family Gourmet Grated Parmesan Cheese

Family Gourmet Grated Parmesan Cheese

37Avoid

Ingredients · 6

GoodCautionAvoid

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Common questions

Is Family Gourmet Grated Parmesan Cheese healthy?

Family Gourmet Grated Parmesan Cheese scores 37/100 on Tallow — our avoid band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Family Gourmet Grated Parmesan Cheese?

Family Gourmet Grated Parmesan Cheese lists 6 ingredients, starting with Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose [anti-caking Agent]. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Family Gourmet Grated Parmesan Cheese contain seed oils?

No. Nothing in Family Gourmet Grated Parmesan Cheese’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Family Gourmet Grated Parmesan Cheese?

We don’t have a NOVA classification on file for Family Gourmet Grated Parmesan Cheese yet, so the processing axis scores it neutrally.

How does Family Gourmet Grated Parmesan Cheese compare to other cheese?

At 37/100 Family Gourmet Grated Parmesan Cheese scores worse than most cheese we have scored. A higher-scoring option in cheese is Organic Valley Organic String Cheese at 97/100.

Is Family Gourmet Grated Parmesan Cheese organic?

Family Gourmet Grated Parmesan Cheese is not certified organic in our data.

Has Family Gourmet Grated Parmesan Cheese been lab tested?

Not yet. No independent lab has published results for Family Gourmet Grated Parmesan Cheese, so its score is based on its ingredient list, processing and packaging alone.

Full methodology: how we score products.

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