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NATURAL MONTEREY JACK CHEESE

Common questions

Is NATURAL MONTEREY JACK CHEESE healthy?

NATURAL 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. This Monterey Jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, reflecting a clean and traditional ingredient list.

How processed is NATURAL MONTEREY JACK CHEESE?

NATURAL MONTEREY JACK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive NATURAL 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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NATURAL MONTEREY JACK CHEESE

Food Lion
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Food Town Stores Inc.
Category Cheese
Summary

This Monterey Jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, reflecting a clean and traditional ingredient list. Despite being classified as processed, it avoids harmful additives and maintains a simple composition, which supports a higher score within its category. The absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its nutritional profile.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health and enhance nutrient absorption.

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, ensuring safety and consistency.

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 making to enhance flavor and act as a preservative. It is a common ingredient in cheese, providing taste and aiding in moisture control. While necessary for flavor, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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