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Monterrey jack

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Common questions

Is Monterrey jack healthy?

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

How processed is Monterrey jack?

Monterrey jack is NOVA Group 3: Processed Foods.

Which ingredients drive Monterrey jack'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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Monterrey jack

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

Monterrey Jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable score. Its processing level limits the maximum score, but the simplicity and quality of its ingredients support a high rating within its category.

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.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides a source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process. While it provides essential sodium, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are crucial for the cheese-making process but do not contribute significant nutritional value.

Benefits

Allows for the production of cheese suitable for vegetarians.

Processing

Group 3 · Processed

Processed Foods

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