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MONTEREY JACK shredded cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is MONTEREY JACK shredded cheese healthy?

MONTEREY JACK shredded cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded Monterey Jack cheese is made from pasteurized milk, cheese culture, salt, and microbial enzymes, which are traditional ingredients for cheese-making.

How processed is MONTEREY JACK shredded cheese?

MONTEREY JACK shredded cheese is NOVA Group 3: Processed Foods.

Which ingredients drive MONTEREY JACK shredded 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 shredded cheese

Happy Farms by ALDI
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This shredded Monterey Jack cheese is made from pasteurized milk, cheese culture, salt, and microbial enzymes, which are traditional ingredients for cheese-making. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives. While it is not as minimally processed as raw or grass-fed cheeses, it still offers a relatively wholesome option within its category.

Key ingredients 4

Cheese Culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese-making processes.

Benefits

Contains beneficial bacteria that may support digestive health and enhance the flavor profile of the cheese.

See more about Cheese Culture →
Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. 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.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese 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

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, helping to maintain the cheese's quality and safety.

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Microbial Enzymes
Neutral

Microbial enzymes are used to coagulate milk, an essential step in cheese-making. They are a vegetarian alternative to animal rennet. These enzymes are crucial for the cheese's texture and are widely accepted in cheese production.

Benefits

Provides a vegetarian-friendly option for cheese coagulation, supporting diverse dietary preferences.

See more about Microbial Enzymes →

Processing

Group 3 · Processed

Processed Foods

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