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MONTEREY JACK CHEESE

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Common questions

Is MONTEREY JACK CHEESE healthy?

MONTEREY JACK CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Monterey Jack Cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is MONTEREY JACK CHEESE?

MONTEREY JACK CHEESE is NOVA Group 3: Processed Foods.

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MONTEREY JACK CHEESE

Mo Manufacturer
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Albertsons
Category Cheese
Summary

Monterey Jack Cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it contains no harmful additives or seed oils, maintaining a clean label. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.

Benefits

Provides a source of calcium and protein, essential for bone health and muscle maintenance.

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Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not have direct health benefits. The impact is primarily on the sensory qualities of the cheese.

Benefits

Contributes to the development of cheese flavor and texture, enhancing the overall quality of the product.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health concerns. The salt used is typically refined, lacking additional mineral benefits.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheesemaking process but do not have direct health benefits. The type of enzyme used can vary, but they are generally safe and effective for their purpose.

Benefits

Facilitates the cheesemaking process by aiding in milk coagulation, essential for cheese formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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