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CALIFORNIA NATURAL PEPPER JACK CHEESE

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Common questions

Is CALIFORNIA NATURAL PEPPER JACK CHEESE healthy?

CALIFORNIA NATURAL PEPPER JACK CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from high-quality ingredients including cultured pasteurized milk, salt, enzymes, and jalapeno peppers, which are typical of traditional cheese-making.

How processed is CALIFORNIA NATURAL PEPPER JACK CHEESE?

CALIFORNIA NATURAL PEPPER JACK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive CALIFORNIA NATURAL PEPPER JACK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured grade a pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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CALIFORNIA NATURAL PEPPER JACK CHEESE

Joseph Gallo Farms
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Joseph Gallo Cheese Co
Category Cheese
Summary

This cheese is made from high-quality ingredients including cultured pasteurized milk, salt, enzymes, and jalapeno peppers, which are typical of traditional cheese-making. The product is processed but maintains a clean label with no artificial additives or seed oils, allowing it to score well within its category. The presence of jalapeno peppers adds flavor without compromising the overall ingredient quality.

Key ingredients 4

Cultured grade a pasteurized milk
Good

This ingredient is a primary source of high-quality protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. It is a staple in traditional cheese-making, providing essential nutrients.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Culturing improves digestibility and adds beneficial probiotics.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, providing necessary sodium content. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese, contributing to the overall taste profile.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in milk coagulation. They are typically derived from microbial or animal sources. Their role is primarily functional, with no direct nutritional impact.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for texture development.

See more about Enzymes →
Jalapeno pepper
Neutral

Jalapeno peppers add a spicy flavor and contain capsaicin, which may have metabolic benefits. They are used in small amounts for flavoring. The nutritional impact is minimal due to the small quantity used.

Risks

May cause digestive discomfort in sensitive individuals.

Benefits

Adds flavor and contains capsaicin, which may boost metabolism and provide antioxidant properties.

Processing

Group 3 · Processed

Processed Foods

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