Colby Jack
Near you
Wegmans is carried at Wegmans stores. Find one within 25 miles.
Summary
Colby Jack cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, with annatto used for coloring. The ingredients are relatively clean, with no harmful additives or seed oils, contributing to its favorable rating. However, as a processed food, its score is capped due to the level of processing involved.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese cultures to develop flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of the cheese. These cultures can also contribute to gut health by promoting beneficial bacteria.
Benefits
Contributes to flavor development and may support gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, providing necessary sodium for taste. While essential in moderation, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. Microbial enzymes are a vegetarian alternative to animal rennet. They are essential for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process by coagulating milk.
Colored with annattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not affect the nutritional profile of the cheese.
Benefits
Provides natural color without affecting the nutritional value of the cheese.
Processing
Processed Foods
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