FINELY SHREDDED MEXICAN STYLE FOUR CHEESE BLEND
Summary
This cheese blend contains multiple types of cheese, which are generally nutritious and provide protein and calcium. However, it includes additives like potato starch, corn starch, and calcium sulfate to prevent caking, as well as natamycin as a mold inhibitor. The presence of these additives and the level of processing involved in creating a shredded cheese blend contribute to its classification as ultra-processed, which limits its score.
At a glance
Key ingredients 9
Monterey jack cheeseNeutral
Monterey jack cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It provides protein and calcium but is also high in saturated fat. The cheese is a common ingredient in Mexican-style blends, offering a mild flavor.
Risks
High in saturated fat, which may contribute to heart disease if consumed in excess.
Benefits
Provides a source of protein and calcium, essential for bone health.
Cheddar cheeseNeutral
Cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. It is a popular cheese known for its sharp flavor and is high in protein and calcium. The addition of annatto is for coloring and does not significantly alter the nutritional profile.
Risks
Contains saturated fat and sodium, which can be concerning in large amounts.
Benefits
Rich in protein and calcium, supporting muscle and bone health.
Asadero cheeseNeutral
Asadero cheese is a traditional Mexican cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its smooth texture and mild flavor. As a dairy product, it contributes to the protein and calcium content of the blend.
Risks
High in saturated fat, which may increase cholesterol levels if consumed excessively.
Benefits
Provides protein and calcium, important for maintaining healthy bones and muscles.
Queso quesadilla cheeseNeutral
Queso quesadilla cheese is made from pasteurized milk, cheese culture, salt, and enzymes, offering a creamy texture ideal for melting. It is a staple in Mexican cuisine, contributing to the blend's flavor profile. As a dairy product, it is a source of protein and calcium.
Risks
Contains saturated fat, which can be detrimental to heart health if consumed in large quantities.
Benefits
Provides essential nutrients like protein and calcium, supporting overall health.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a refined carbohydrate with no significant nutritional value. Its primary function is to maintain the product's texture and appearance.
See more about Potato starch →Corn starchNeutral
Corn starch is added to prevent caking in cheese blends, ensuring a smooth texture. It is a refined carbohydrate with minimal nutritional impact. Its role is primarily functional, aiding in product stability.
See more about Corn starch →Calcium sulfateNeutral
Calcium sulfate is used as an anti-caking agent in cheese products. It is a mineral compound that helps maintain the product's texture. While it contributes to calcium content, its impact is minimal in small quantities.
Benefits
May provide a minor source of calcium, though not significant in this context.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese products. It is derived from natural sources and is considered safe for consumption. Its primary function is to prevent spoilage without affecting flavor.
Benefits
Helps maintain product quality by preventing mold growth, extending shelf life.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheddar cheese its characteristic orange hue. It is minimally processed and does not significantly impact the nutritional profile. Annatto is widely used in the food industry for its coloring properties.
Benefits
Provides natural coloring without the use of synthetic dyes.
Processing
Ultra-Processed Foods
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