At a glance
Summary
This Pepper Jack cheese is made from pasteurized milk and jalapeno peppers, providing a good source of protein and flavor with minimal processing. The inclusion of natamycin as a mold inhibitor is the only additive, which is generally considered safe but may be avoided by some consumers. The product's processing level limits its score, but the clean ingredient list and nutritional benefits support a high rating within its category.
Key ingredients 7
Pasteurized MilkGood
Provides quality protein, fats, and calcium as the foundational dairy base of the cheese.
See more about Pasteurized Milk →Red And Green Jalapeno PeppersNeutral
Natural vegetables added to provide flavor and heat.
Cheese CulturesNeutral
Beneficial microorganisms used to ferment the milk and develop the cheese's flavor and texture.
See more about Cheese Cultures →SaltNeutral
Standard culinary salt used for flavor enhancement and preservation.
See more about Salt →Calcium ChlorideNeutral
A firming agent commonly used in cheesemaking to help the milk curdle properly.
See more about Calcium Chloride →EnzymesNeutral
Natural microbial or animal-derived enzymes used to coagulate the milk proteins during cheesemaking.
See more about Enzymes →NatamycinNeutral
A naturally occurring antimycotic agent used to prevent mold growth on the surface of the cheese.
See more about Natamycin →Processing
Processed Foods
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