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DIETZ & WATSON, COLBY JACK CHEESE

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Common questions

Is DIETZ & WATSON, COLBY JACK CHEESE healthy?

DIETZ & WATSON, COLBY 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. This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese.

How processed is DIETZ & WATSON, COLBY JACK CHEESE?

DIETZ & WATSON, COLBY JACK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive DIETZ & WATSON, COLBY JACK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized 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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DIETZ & WATSON, COLBY JACK CHEESE

Dietz & Watson
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Dietz & Watson Inc.
Category Cheese
Summary

This cheese product is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are typical ingredients for traditional cheese. The ingredient list is clean and free from harmful additives, artificial colors, or preservatives, which is favorable. However, due to its processing level, the score is capped, reflecting its processed nature despite the high-quality ingredients.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Culturing enhances flavor and digestibility.

Benefits

Rich in high-quality proteins and fats that support muscle and bone health. Provides essential nutrients like calcium and vitamin D.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and contributes to sodium intake. While necessary for flavor, excessive consumption 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, extending shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources, they are crucial for cheese texture.

Benefits

Facilitates the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is considered safe and is commonly used in food products. Provides visual appeal without altering flavor.

Risks

Rarely, some individuals may experience allergic reactions to annatto.

Benefits

Provides natural coloring to enhance the visual appeal of cheese without synthetic additives.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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