At a glance
Summary
This finely shredded Mexican cheese blend is a processed food with a moderate level of processing. It contains a natural mold inhibitor, natamycin, which is considered safe but may impact gut health. The cheese itself is made from pasteurized milk and cheese cultures, which are generally positive, but the inclusion of anticaking agents and the processing level limit its score.
Key ingredients 7
Cheddar cheeseGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High in saturated fats, which can increase cholesterol levels if consumed excessively.
Benefits
Rich in protein and calcium, supporting muscle and bone health.
Monterey jack cheeseNeutral
Monterey jack cheese is a dairy product providing protein and calcium. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are standard cheese-making ingredients. The cheese is a source of saturated fat, which should be consumed in moderation.
Risks
Contains saturated fats which may contribute to heart disease if consumed in excess.
Benefits
Provides protein and calcium, essential for bone health.
Queso quesadilla cheeseNeutral
Queso quesadilla cheese is a dairy product that provides essential nutrients like protein and calcium. It is made with pasteurized milk, cheese culture, salt, enzymes, and vinegar. The presence of saturated fats requires mindful consumption.
Risks
Contains saturated fats that may impact cardiovascular health if consumed in large amounts.
Benefits
Offers protein and calcium, beneficial for maintaining bone density.
Asadero cheeseNeutral
Asadero cheese is a traditional Mexican cheese known for its melting properties. It is made from pasteurized milk, cheese culture, salt, enzymes, and lactic acid. While nutritious, it is high in saturated fats.
Risks
High saturated fat content may pose a risk to heart health if consumed excessively.
Benefits
Provides protein and calcium, important for muscle and bone health.
Anticaking agentNeutral
Anticaking agents like potato starch, corn starch, and calcium sulfate prevent clumping in shredded cheese. These agents are generally recognized as safe but add no nutritional value. They ensure the cheese remains free-flowing.
Benefits
Helps maintain product quality by preventing clumping.
Annatto colorNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic orange color. Annatto is generally considered safe and does not impact the nutritional profile of the cheese.
Benefits
Provides natural color without synthetic additives.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective, its use in food products is controversial due to potential impacts on gut microbiota. It is considered safe in small quantities but may not be necessary in all products.
Risks
May affect gut microbiota balance if consumed in large amounts over time.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
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 Play