Pepper Jack Monterey Jack Cheese with Jalapeno Peppers Cheese Cracker Cuts
Summary
This cheese product features a clean ingredient list with cultured pasteurized milk and jalapeno peppers, both of which are beneficial and minimally processed. The product is processed, which limits its score, but the absence of harmful additives or seed oils and the presence of high-quality protein and calcium contribute positively to its rating.
At a glance
Key ingredients 5
Cultured Pasteurized MilkGood
Cultured pasteurized milk is the 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.
Red And Green Jalapeno PeppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They are minimally processed, retaining most of their natural nutrients. Capsaicin in jalapenos may boost metabolism and reduce inflammation.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Contains capsaicin, which may have anti-inflammatory and metabolism-boosting properties.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese but do not contribute significant nutritional value. Typically derived from microbial or animal sources.
Benefits
Essential for cheese production, aiding in milk coagulation.
Cheese CultureNeutral
Cheese culture consists of bacteria that ferment lactose, contributing to the cheese's flavor and texture. It is a natural part of cheese making, enhancing the product's quality. The cultures used are generally safe and beneficial for digestion.
Benefits
Improves flavor and texture, and may aid in digestion.
Processing
Processed Foods
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