PEPPER JACK MONTEREY JACK CHEESE WITH JALAPENO PEPPERS EXTRA-THIN SLICES, PEPPER JACK
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, jalapeno peppers, cheese cultures, salt, and enzymes, which are all recognizable and traditional ingredients for cheese. The inclusion of jalapeno peppers adds flavor and potential health benefits due to their vitamin content and capsaicin. Despite being processed, the clean ingredient list and absence of harmful additives contribute to a favorable score within the processing level cap.
Key ingredients 6
Red jalapeno peppersGood
Red jalapeno peppers add flavor and a moderate amount of heat to the cheese. They are rich in vitamins A and C, which are beneficial for immune function and skin health. The peppers also contain capsaicin, which may have anti-inflammatory properties.
Risks
May cause digestive discomfort in sensitive individuals due to capsaicin content.
Benefits
Rich in vitamins A and C, supporting immune health and providing antioxidant benefits.
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, offering a neutral impact on health.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
Green jalapeno peppersNeutral
Green jalapeno peppers contribute to the flavor profile of the cheese with a milder heat compared to red jalapenos. They provide some vitamins and minerals but in smaller amounts. Their impact on health is generally neutral unless consumed in large quantities.
Risks
May cause mild digestive discomfort in some individuals due to capsaicin.
Benefits
Adds flavor and a small amount of vitamins and minerals to the product.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are generally considered neutral as they do not significantly impact health beyond their role in cheese production. The cultures help develop the characteristic taste of the cheese.
Benefits
Essential for developing the flavor and texture of cheese through fermentation.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. While it is necessary for taste, excessive consumption can lead to health issues such as high blood pressure. In moderation, it is a standard component of cheese production.
Risks
Excessive intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are typically derived from microbial sources and are essential for the cheese-making process. Their impact on health is neutral as they are not consumed in significant amounts.
Benefits
Crucial for the cheese-making process, helping to form curds and develop texture.
Processing
Processed Foods
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