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MONTEREY JACK CHEESE

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Common questions

Is MONTEREY JACK CHEESE healthy?

MONTEREY JACK CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Monterey Jack Cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is MONTEREY JACK CHEESE?

MONTEREY JACK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MONTEREY JACK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MONTEREY JACK CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

Monterey Jack Cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it has a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, providing essential sodium. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. Enzymes do not significantly alter the nutritional profile of cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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