TROPICAL, MEXICAN SHREDDED CHEESE BLEND
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese blend is ultra-processed due to the inclusion of anti-caking agents and a mold inhibitor, which are not typically found in traditional cheese. While it contains real cheese as its primary ingredient, the processing level and additives prevent it from scoring higher. The presence of natural cheese ingredients is a positive aspect, but the overall processing and additives limit its healthiness.
Key ingredients 9
Cheddar CheeseGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High in saturated fats which can impact cardiovascular health negatively if overconsumed.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Monterey Jack CheeseNeutral
Monterey Jack Cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but also contains saturated fats. The cheese is a traditional dairy product with no significant processing concerns.
Risks
Contains saturated fats which may contribute to heart disease if consumed in excess.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Asadero CheeseNeutral
Asadero Cheese is a Mexican cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its melting properties and mild flavor. As a traditional cheese, it is minimally processed.
Risks
Contains saturated fats which may increase cholesterol levels if consumed excessively.
Benefits
Provides essential nutrients like calcium and protein, beneficial for bone and muscle health.
Quesadilla CheeseNeutral
Quesadilla Cheese is made from pasteurized milk, cheese culture, salt, and enzymes, typical of traditional cheese production. It is valued for its melting quality in culinary uses. The cheese is a standard dairy product with no significant additives.
Risks
High in saturated fats, which can be detrimental to heart health if consumed in large amounts.
Benefits
Offers calcium and protein, important for maintaining healthy bones and muscles.
Potato StarchNeutral
Potato Starch is used as an anti-caking agent in cheese blends. It is a natural carbohydrate derived from potatoes. The starch is minimally processed and generally considered safe.
Benefits
Helps maintain the texture and separation of cheese shreds without significant nutritional impact.
Corn StarchNeutral
Corn Starch is added to prevent caking in shredded cheese products. It is a refined carbohydrate extracted from corn. The starch is widely used in food processing for its thickening properties.
Benefits
Contributes to the texture and flow of cheese shreds without adding nutritional value.
Calcium SulfateNeutral
Calcium Sulfate is used as an anti-caking agent in cheese products. It is a naturally occurring mineral that helps maintain product consistency. The compound is generally recognized as safe in food applications.
Benefits
Aids in maintaining the texture of cheese shreds without affecting nutritional content.
NatamycinNeutral
Natamycin is a natural mold inhibitor used in cheese products to extend shelf life. It is a naturally occurring antifungal compound. The use of natamycin is considered safe and effective in preventing spoilage.
Benefits
Prevents mold growth, ensuring product safety and longevity.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. Annatto is minimally processed and does not pose significant health concerns.
Benefits
Provides natural color to food products without artificial additives.
Processing
Ultra-Processed Foods
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