Monterey jack cheese
Analysis updated June 2026 · How Scout scores
At a glance
Summary
Monterey jack cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are beneficial for providing essential nutrients and developing flavor. However, the presence of natamycin, a natural antifungal agent, introduces an additive that some consumers prefer to avoid. Despite being processed, the cheese maintains a relatively clean ingredient list, contributing to its favorable score.
Key ingredients 6
Pasteurized MilkGood
Pasteurized milk provides essential nutrients like calcium and protein, making it a beneficial base for cheese.
See more about Pasteurized Milk →Cheese CultureGood
Cheese cultures help develop flavor and texture naturally, supporting healthy fermentation processes.
See more about Cheese Culture →SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →EnzymesNeutral
Enzymes are used to coagulate milk and develop cheese texture, with no significant health benefit or harm.
See more about Enzymes →Potato StarchNeutral
Potato starch is used as a stabilizer or anti-caking agent, with minimal impact on health.
See more about Potato Starch →NatamycinNeutral
Natamycin is an antifungal agent used to prevent mold growth, considered safe for food preservation.
See more about Natamycin →Processing
Processed Foods
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