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MONTEREY JACK CHEESE

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Common questions

Is MONTEREY JACK CHEESE healthy?

MONTEREY JACK CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Monterey Jack Cheese is made from pasteurized milk, cheese culture, 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.

Which ingredients drive MONTEREY JACK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MONTEREY JACK CHEESE

Lucerne
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Albertsons
Category Cheese
Summary

Monterey Jack Cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its simple ingredient list and traditional cheesemaking process contribute to a favorable score, although the processing level imposes a cap on the maximum score achievable.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's unique characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process, enhancing flavor and potentially contributing to gut health through beneficial bacteria.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may 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 maintenance.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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