MEXICAN-STYLE CLASSIC SHREDDED MONTEREY JACK, CHEDDAR, QUESO QUESADILLA & ASADERO CHEESES
Good & GatherAnalysis updated August 2026 · How Scout scores
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Summary
This cheese blend is composed of multiple types of cheese, which are generally nutritious, providing protein and calcium. However, it is considered ultra-processed due to the inclusion of anti-caking agents and a natural mold inhibitor, which are added to maintain texture and shelf life. While the ingredients are mostly recognizable, the processing level limits its score.
Key ingredients 14
Cheddar CheeseGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Cheddar Cheese →Monterey Jack CheeseNeutral
A standard dairy cheese made from pasteurized milk, providing protein and fats.
See more about Monterey Jack Cheese →Pasteurized MilkNeutral
Standard dairy base used in cheese making, providing basic nutritional components.
See more about Pasteurized Milk →Cheese CulturesNeutral
Beneficial bacterial cultures used to ferment milk and develop the flavor and texture of cheese.
See more about Cheese Cultures →SaltNeutral
Standard culinary salt used for flavor enhancement and preservation.
See more about Salt →EnzymesNeutral
Microbial enzymes used to curdle milk during the cheese-making process.
See more about Enzymes →AnnattoNeutral
A natural vegetable color derived from the seeds of the achiote tree, commonly used to give cheddar its orange hue.
See more about Annatto →Queso QuesadillaNeutral
A mild, creamy melting cheese made from pasteurized milk.
Asadero CheeseNeutral
A traditional melting cheese made from pasteurized milk.
Anti-Caking PowderNeutral
A blend of starches and cellulose used to prevent shredded cheese pieces from sticking together.
Corn StarchNeutral
A common food starch used to absorb moisture and prevent caking in shredded cheese.
See more about Corn Starch →Potato StarchNeutral
A plant-based starch used as an anti-caking agent to keep shreds separated.
See more about Potato Starch →CelluloseNeutral
Plant fiber derived from plant cell walls used to prevent caking in shredded cheese products.
See more about Cellulose →NatamycinNeutral
A natural mold inhibitor produced by bacteria, used to preserve cheese freshness.
See more about Natamycin →Processing
Ultra-Processed Foods
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