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KROGER, COLBY JACK CHEESE

Common questions

Is KROGER, COLBY JACK CHEESE healthy?

KROGER, COLBY JACK CHEESE scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is KROGER, COLBY JACK CHEESE?

KROGER, COLBY JACK CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive KROGER, COLBY JACK 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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KROGER, COLBY JACK CHEESE

Kroger
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a clean ingredient list. The presence of annatto as a colorant is minimal and does not significantly impact the overall quality.

Key ingredients 5

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 serves as a base for cheese production, contributing to its nutritional profile.

Benefits

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

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 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 in 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 cheese production process but do not contribute directly to nutritional value. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

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

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its distinctive color. It is considered safe and does not affect the flavor or nutritional value of the cheese. As a natural dye, it is preferred over synthetic alternatives.

Benefits

Provides natural color to cheese without altering its flavor or nutritional content.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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