Sargento Pepper Jack Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
Pepper Jack cheese is made with a simple ingredient list that includes pasteurized milk, jalapeno peppers, cheese culture, salt, and enzymes. The inclusion of whole jalapeno peppers adds natural flavor and beneficial nutrients without artificial additives. Despite being processed, the clean label and absence of harmful ingredients allow it to score well within its category.
Key ingredients 5
Jalapeno peppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They contain capsaicin, which may have metabolism-boosting properties. The inclusion of whole peppers is a natural way to enhance flavor without artificial additives.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Rich in vitamins A and C, and capsaicin, which may support metabolism and provide anti-inflammatory benefits.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture of the cheese.
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 health concerns.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the moisture content and inhibits the growth of undesirable bacteria. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for developing the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for the cheese-making process, aiding in the development of texture and flavor.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle PlayAmazon pricing & content
Amazon price as of . Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON. THIS CONTENT IS PROVIDED “AS IS” AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.