Sargento PEPPER JACK SLICED MONTEREY JACK NATURAL CHEESE WITH JALAPENO & HABANERO PEPPERS, PEPPER JACK
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, hot peppers, cheese culture, salt, and enzymes, which are all recognizable and traditional ingredients for cheese. The inclusion of jalapeno and habanero peppers adds flavor and potential health benefits due to capsaicin. Despite its clean ingredient list, the product is processed, which limits its score potential compared to less processed cheeses.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Hot peppersGood
Hot peppers, including jalapeno and habanero, add flavor and potential health benefits due to their capsaicin content. Capsaicin is known for its anti-inflammatory and metabolism-boosting properties. These peppers enhance the cheese's flavor profile while offering some health benefits.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Contains capsaicin, which may aid in metabolism and provide anti-inflammatory effects.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control moisture and texture in cheese. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not provide direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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