At a glance
Summary
This Pepper Jack cheese is made from pasteurized cultured milk, jalapeño peppers, and minimal additives, which contributes to its nutritional value and flavor. The ingredients list is clean, with no artificial additives or seed oils, and the cheese is processed at a moderate level. While it is processed, the absence of harmful ingredients allows it to score well within its category.
Key ingredients 6
Pasteurized cultured milkGood
Pasteurized cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
Jalapeño peppersGood
Jalapeño 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 peppers are minimally processed, retaining their nutritional benefits.
Risks
May cause digestive discomfort in sensitive individuals due to spiciness.
Benefits
Rich in vitamins A and C, and antioxidants, supporting immune health. Capsaicin may aid in metabolism and weight management.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk in cheese production, serving as a vegetarian alternative to animal rennet. It is derived from microbial sources, making it suitable for vegetarians. It does not significantly impact the nutritional profile of cheese.
Benefits
Provides a vegetarian-friendly option for cheese production without altering the cheese's nutritional value.
Red bell peppersNeutral
Red bell peppers contribute color and a mild sweetness to the cheese. They are a source of vitamins and antioxidants but are present in small amounts. The processing does not significantly alter their nutritional content.
Benefits
Contains vitamins A and C, which support immune function and skin health.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, providing necessary sodium. Excessive consumption may lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese-making, providing necessary sodium for bodily functions.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation and flavor development. They are derived from microbial sources, making them suitable for vegetarians. They do not significantly impact the nutritional profile of cheese.
Benefits
Facilitates cheese production and flavor development without altering nutritional content.
Processing
Processed Foods
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