COLBY & MONTEREY JACK CHEESE SLICES
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. While it contains beneficial ingredients like cheese culture, it is classified as ultra-processed due to its processing level, which limits its score. The use of annatto as a colorant is primarily for aesthetic purposes and does not enhance nutritional value.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese-making processes.
Benefits
Contains beneficial bacteria that can support digestive health and enhance the flavor profile of cheese.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, contributing to the overall taste. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese, helping to maintain its quality and safety.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting texture and flavor. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
AnnattoBad
Annatto is a natural colorant used to give cheese its yellow-orange hue. While it is derived from seeds, some individuals may experience allergic reactions. It is used primarily for aesthetic purposes and does not contribute to nutritional value.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to cheese without synthetic additives.
Processing
Ultra-Processed Foods
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