TRADITIONAL CUT SHREDDED REDUCED FAT MONTEREY JACK, ASADERO, CHEDDAR & QUESO QUESADILLA NATURAL CHEESES, 4 CHEESE MEXICAN
Summary
This cheese blend is ultra-processed, which limits its score despite being made from reduced-fat cheeses. The presence of additives like potato starch, powdered cellulose, and natamycin, while common in shredded cheeses to prevent caking and mold, contributes to its processing level. The product does not contain harmful seed oils or artificial dyes, but the processing level and use of additives prevent it from achieving a higher score.
At a glance
Key ingredients 8
Reduced fat monterey jack cheeseNeutral
Reduced fat monterey jack cheese is a dairy product made from pasteurized reduced fat milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but lacks the full flavor and fat content of regular cheese. The reduction in fat may appeal to those seeking lower calorie options.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Reduced fat cheddar cheeseNeutral
Reduced fat cheddar cheese is made from pasteurized reduced fat milk, cheese culture, salt, enzymes, and annatto for color. It offers a lower fat alternative to traditional cheddar while maintaining some nutritional benefits. The use of annatto is generally considered safe and adds natural color.
Benefits
Contains protein and calcium, contributing to dietary needs for bone and muscle health.
Reduced fat queso quesadilla cheeseNeutral
This cheese is crafted from pasteurized reduced fat milk, cheese culture, salt, and enzymes, offering a lower fat content. It is a staple in Mexican cuisine, providing a mild flavor and creamy texture. The reduction in fat content may appeal to those monitoring their fat intake.
Benefits
Provides essential nutrients like protein and calcium, important for maintaining bone density.
Reduced fat asadero cheeseNeutral
Reduced fat asadero cheese is made from pasteurized reduced fat milk, cheese culture, salt, enzymes, and annatto. It is known for its melting properties and mild flavor. The reduced fat content makes it a lighter option for cheese lovers.
Benefits
Offers protein and calcium, supporting bone health and muscle maintenance.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate extracted from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.
See more about Potato starch →Powdered celluloseNeutral
Powdered cellulose is derived from plant fibers and used to prevent caking in shredded cheese. It is a common food additive that provides texture without adding calories. While it is safe for consumption, it does not offer nutritional benefits.
See more about Powdered cellulose →NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese products. It is derived from natural sources and is effective in preventing spoilage. While it is safe for consumption, it does not contribute to the nutritional profile of the product.
Benefits
Helps maintain product quality by preventing mold growth.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese products. Annatto is generally recognized as safe and does not affect the flavor of the cheese.
Benefits
Provides natural color without synthetic additives.
Processing
Ultra-Processed Foods
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