Happy Farms PEPPER JACK shredded monterey jack cheese with jalapeño peppers
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product contains high-quality ingredients like pasteurized milk and jalapeno peppers, which contribute to its nutritional value and flavor. However, it includes natamycin, a preservative, which slightly detracts from its overall healthiness. The product is moderately processed, which limits its score despite the clean ingredient list.
Key ingredients 8
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle function. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality ingredient in dairy products.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.
Jalapeno peppersGood
Jalapeno peppers add flavor and contain capsaicin, which may have metabolism-boosting properties. They are a natural source of vitamins A and C. The inclusion of peppers enhances the nutritional profile of the cheese.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Rich in vitamins A and C, and capsaicin may support metabolism and provide anti-inflammatory effects.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese production.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the texture and consistency of cheese. These enzymes are typically derived from microbial or animal sources.
Benefits
Crucial for the cheese-making process, aiding in curd formation and texture development.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not provide nutritional benefits.
Benefits
Prevents clumping in shredded cheese, maintaining product quality.
Powdered celluloseNeutral
Powdered cellulose is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and helps maintain product texture. While it is safe for consumption, it does not offer nutritional benefits.
Benefits
Helps prevent clumping in shredded cheese, ensuring consistent texture.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent approved for food use. While effective in preservation, its use as an additive is not nutritionally beneficial.
Risks
Potential for allergic reactions in sensitive individuals, though generally considered safe in small amounts.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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