Pepper Jack Monterey Jack Cheese with Jalapeño Peppers
Great ValueAnalysis updated August 2026 · How Scout scores
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At a glance
Summary
This cheese is made with a simple ingredient list, including pasteurized milk, jalapeño peppers, cheese culture, salt, and enzymes, which contributes to its clean label. The inclusion of whole jalapeño peppers adds natural flavor and potential health benefits. Despite being processed, the absence of harmful additives or seed oils allows it to score well within its category, although it is capped due to its processing level.
Key ingredients 5
Jalapeno peppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They contain capsaicin, which may have metabolism-boosting properties. The inclusion of whole peppers rather than extracts ensures a more natural ingredient profile.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large amounts.
Benefits
Rich in vitamins A and C, and capsaicin, which may support metabolism and provide antioxidant benefits.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. 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 in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are crucial for developing the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are a standard part of cheese production.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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