Sargento SLICED COLBY-JACK SLICED NATURAL CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are typical ingredients for cheese. However, it is classified as ultra-processed due to its packaging and slicing, which limits its score despite having a relatively clean ingredient list. The presence of only one additive and the absence of harmful ingredients help maintain a higher score within the constraints of its processing level.
Key ingredients 5
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a neutral nutritional profile.
Benefits
Provides a source of protein and calcium, essential for bone health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium but also contributing to high sodium intake if consumed excessively. In cheese, it helps control moisture and texture.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are essential for texture development.
Benefits
Essential for the cheese-making process, aiding in curd formation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and natural, with minimal impact on flavor. Annatto is a traditional coloring choice in cheese production.
Benefits
Provides natural color without artificial additives.
Processing
Ultra-Processed Foods
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