CABOT, PREMIUM MONTEREY JACK CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This Monterey Jack cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the score, but the absence of artificial additives and the use of beneficial cheese cultures contribute positively to its rating.
Key ingredients 4
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of cultures is a traditional method that improves the nutritional profile of cheese.
Benefits
May support gut health through the presence of probiotics and enhances the flavor and texture of the cheese.
Fresh pasteurized milkNeutral
Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria, though it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and prevents the growth of undesirable bacteria. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, maintaining the quality and safety of the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and do not pose significant health risks. Enzymes are a natural part of cheese production, contributing to texture and flavor development.
Benefits
Essential for the cheese-making process, contributing to the texture and flavor of the final product.
Processing
Processed Foods
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