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shredded colby jack

Common questions

Is shredded colby jack healthy?

shredded colby jack scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This shredded Colby Jack cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional cheese ingredients.

How processed is shredded colby jack?

shredded colby jack is NOVA Group 3: Processed Foods.

Which ingredients drive shredded colby jack's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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shredded colby jack

Food Club
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Topco Associates, LLC
Category Cheese
Summary

This shredded Colby Jack cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color, which are all traditional cheese ingredients. The product is processed, but it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of artificial additives and the use of high-quality ingredients support a strong rating.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein and beneficial fats.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common additive in cheese-making, providing necessary sodium content. While essential in small amounts, excessive intake can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. They have no significant health impact when used in cheese production.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Annatto
Neutral

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 without affecting flavor. It is considered safe and is a natural alternative to synthetic dyes.

Benefits

Provides natural color to cheese without altering taste.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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