FINELY SHREDDED MEXICAN STYLE FOUR CHEESE BLEND

STATER BROS.
60 Fair
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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

Beneficial ingredients 0
Harmful ingredients 0
Owned by Stater Bros. Markets Inc.
Category Cheese

Key ingredients 9

Monterey jack cheese
Neutral

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 cheese
Neutral

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.

See more about Cheddar cheese →
Asadero cheese
Neutral

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 cheese
Neutral

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 starch
Neutral

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.

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Corn starch
Neutral

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.

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Calcium sulfate
Neutral

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.

Natamycin
Neutral

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.

Annatto
Neutral

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.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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