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CALIFORNIA NATURAL MARBLED JACK CHEESE

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Common questions

Is CALIFORNIA NATURAL MARBLED JACK CHEESE healthy?

CALIFORNIA NATURAL MARBLED JACK CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from cultured pasteurized milk, salt, enzymes, and annatto color, which are traditional ingredients for cheese production.

How processed is CALIFORNIA NATURAL MARBLED JACK CHEESE?

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

Which ingredients drive CALIFORNIA NATURAL MARBLED 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 MARBLED JACK CHEESE

Joseph Gallo Farms
85 Excellent

Analysis updated August 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 cultured pasteurized milk, salt, enzymes, and annatto color, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The use of annatto for coloring is a natural choice, and the cheese provides a good source of protein and calcium, contributing to its favorable rating.

Key ingredients 4

Cultured grade a pasteurized milk
Good

This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Provides high-quality protein and calcium, supporting bone health and muscle function.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing necessary sodium. However, excessive consumption of sodium can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

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

See more about Salt →
Enzymes
Neutral

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

Benefits

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

See more about Enzymes →
Annatto color
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese. As a natural additive, it is generally considered safe.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides a natural color to cheese without synthetic additives, enhancing visual appeal.

See more about Annatto color →

Processing

Group 3 · Processed

Processed Foods

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