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MEXICANO SHREDDED QUESADILLA CHEESE

Common questions

Is MEXICANO SHREDDED QUESADILLA CHEESE healthy?

MEXICANO SHREDDED QUESADILLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded quesadilla cheese is made from pasteurized whole cow's milk, which is a good source of protein and calcium.

How processed is MEXICANO SHREDDED QUESADILLA CHEESE?

MEXICANO SHREDDED QUESADILLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MEXICANO SHREDDED QUESADILLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Grade A Whole Cow's Milk 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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MEXICANO SHREDDED QUESADILLA CHEESE

V&V Supremo
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by V & V Supremo Foods Inc
Category Cheese
Summary

This shredded quesadilla cheese is made from pasteurized whole cow's milk, which is a good source of protein and calcium. However, it includes additives like potato starch and powdered cellulose to prevent caking, which increases its processing level. While it lacks harmful ingredients, the presence of these additives and its processed nature limit its score compared to more traditional cheeses with cleaner labels.

Key ingredients 6

Pasteurized Grade A Whole Cow's Milk
Good

This is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Whole milk provides a rich source of fat-soluble vitamins.

Risks

Potential risks include lactose intolerance for some individuals, which can cause digestive discomfort.

Benefits

Rich in calcium and vitamin D, supporting bone health and providing essential nutrients for overall well-being.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. However, it does not provide additional nutritional benefits beyond sodium content.

Risks

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process but do not contribute additional nutritional value. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.

See more about Enzymes →
Culture
Neutral

Cultures are beneficial bacteria used in cheese production to develop flavor and texture. They are a standard component in cheese-making, contributing to the fermentation process. While they are essential for cheese production, they do not provide direct nutritional benefits.

Potato Starch
Neutral

Potato starch is added to prevent caking in shredded cheese products. It is a common anti-caking agent that helps maintain the product's texture. While it serves a functional purpose, it does not add nutritional value.

See more about Potato Starch →
Powdered Cellulose
Neutral

Powdered cellulose is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and helps maintain the product's texture. While it is safe for consumption, it does not provide nutritional benefits.

See more about Powdered Cellulose →

Processing

Group 3 · Processed

Processed Foods

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