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EL MEXICANO, PART SKIM MILK CHEESE

Common questions

Is EL MEXICANO, PART SKIM MILK CHEESE healthy?

EL MEXICANO, PART SKIM MILK CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is ultra-processed, which limits its score despite having some beneficial ingredients like cultured pasteurized milk.

How processed is EL MEXICANO, PART SKIM MILK CHEESE?

EL MEXICANO, PART SKIM MILK CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive EL MEXICANO, PART SKIM MILK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized grade A milk counts in its favor; Dextrose is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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EL MEXICANO, PART SKIM MILK CHEESE

El Mexicano
Bioengineered
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Marquez Brothers International, Inc.
Category Cheese
Summary

This cheese is ultra-processed, which limits its score despite having some beneficial ingredients like cultured pasteurized milk. The presence of dextrose, a simple sugar, and additional starches contributes to its processing level, impacting its overall healthiness. While it contains essential nutrients, the additives and processing reduce its nutritional quality compared to more traditional cheeses.

Key ingredients 6

Cultured pasteurized grade A milk
Good

This is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Provides essential nutrients like calcium and protein, supporting bone health and muscle function.

See more about Cultured pasteurized grade A milk →
Salt
Neutral

Salt is used for flavor and as a preservative in cheese. It is a refined ingredient without additional trace minerals. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources. Their use is standard in cheese making and poses no health risks.

Benefits

Essential for the cheese-making process, aiding in coagulation and flavor development.

See more about Enzymes →
Potato & corn starch
Neutral

These starches are used to prevent caking and improve texture. They are minimally processed and generally considered safe. They do not contribute significant nutritional value.

Benefits

Helps maintain texture and prevent caking in cheese products.

Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production. It poses no significant health risks when used in small amounts.

Benefits

Enhances curd formation and texture in cheese production.

See more about Calcium chloride →
Dextrose
Bad

Dextrose is a simple sugar used as a sweetener and preservative. It can contribute to increased blood sugar levels. Its use in cheese is primarily for flavor balance.

Risks

May contribute to elevated blood sugar levels and is not recommended for those with insulin sensitivity.

Benefits

Provides a mild sweetness and can act as a preservative in small amounts.

See more about Dextrose →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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