Shop Map Research Get the app
Habanero Jack Cheese

Common questions

Is Habanero Jack Cheese healthy?

Habanero 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 is made from cultured pasteurized milk, jalapeno and habanero peppers, salt, and enzymes, which are all recognizable and traditional ingredients for cheese.

How processed is Habanero Jack Cheese?

Habanero Jack Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Habanero 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.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

More from Land O Lakes

Land O Lakes UNSALTED BUTTER 55 Land O Lakes UNSALTED BUTTER Land O Lakes BUTTER WITH OLIVE OIL & SEA SALT 83 Land O Lakes BUTTER WITH OLIVE OIL & SEA SALT Land O Lakes SALTED BUTTER STICKS 75 Land O Lakes SALTED BUTTER STICKS Land O Lakes BUTTER WITH CANOLA OIL SPREAD 60 Land O Lakes BUTTER WITH CANOLA OIL SPREAD

See more

Habanero Jack Cheese

Land O Lakes
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Land O'Lakes, Inc.
Category Cheese
Summary

This cheese is made from cultured pasteurized milk, jalapeno and habanero peppers, salt, and enzymes, which are all recognizable and traditional ingredients for cheese. The product is processed but maintains a clean label without any artificial additives or seed oils, which supports a higher score within its category. The presence of whole food ingredients and the absence of harmful substances contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 5

Cultured Pasteurized Milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured Pasteurized Milk →
Jalapeno Peppers
Neutral

Jalapeno peppers add flavor and a mild heat to the cheese. They are a natural ingredient with minimal processing. While they provide some vitamins and antioxidants, their quantity in cheese is typically low.

Risks

May cause digestive discomfort in sensitive individuals due to capsaicin content.

Benefits

Contains vitamins A and C, and antioxidants that may support immune health.

See more about Jalapeno Peppers →
Habanero Peppers
Neutral

Habanero peppers contribute a significant heat and flavor profile to the cheese. They are used in small amounts and are minimally processed. While they offer some nutritional benefits, their impact is limited by their small proportion in the product.

Risks

Can cause significant digestive discomfort or irritation in sensitive individuals due to high capsaicin levels.

Benefits

Rich in vitamins C and A, and capsaicin, which may have metabolism-boosting properties.

Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese-making with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese-making.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in milk coagulation and flavor development. They are natural and typically derived from microbial or animal sources. Their role is functional and they are used in small amounts.

Benefits

Facilitate the cheese-making process and contribute to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese