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MONTEREY JACK CHEESE

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

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
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 classified as processed, it contains no harmful additives or seed oils, and the ingredient list is clean and straightforward. This aligns with the characteristics of a traditional cheese, allowing it to score well within its category.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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 ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

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 enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of cheese. Typically derived from animal or microbial sources, they are essential but do not provide direct nutritional benefits.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and texture development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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