Sargento Colby-Jack Natural Sliced Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its pre-sliced form, which limits its score despite having a clean ingredient list. The presence of annatto as a natural colorant is minimal and does not significantly impact the healthiness of the product.
Key ingredients 5
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. This ingredient is a natural part of traditional cheesemaking.
Benefits
Contributes to the development of flavor and texture in cheese and may support gut health through beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a standard ingredient in cheese production, providing no additional health benefits beyond its functional role. Excessive consumption of salt can lead to health issues, but it is necessary in controlled amounts for cheese production.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
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, contributing to texture and flavor. Typically derived from natural sources, they are a standard part of cheesemaking.
Benefits
Essential for the coagulation process in cheese production, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to artificial dyes.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese, enhancing visual appeal without artificial additives.
Processing
Ultra-Processed Foods
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