Shredded Mexican Style Cheese Queso Quesadilla
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded cheese product is made from pasteurized milk, cheese cultures, and enzymes, which are beneficial for flavor and nutrition. However, it includes anti-caking agents like potato starch and cellulose, which are processed additives that detract from its overall quality. The presence of these additives and the level of processing limit its score, despite the absence of harmful ingredients like seed oils or artificial dyes.
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture. These cultures are essential for traditional cheesemaking.
Benefits
Promotes the development of beneficial probiotics and enhances flavor.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation. They are a natural part of the cheesemaking process. Enzymes help in developing the texture and flavor of cheese.
Benefits
Essential for the coagulation process in cheesemaking, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is considered safe and is minimally processed.
Benefits
Provides natural color without artificial additives.
Anti-caking agent (potato starch, corn starch, cellulose, natamycin)Bad
Anti-caking agents prevent clumping in shredded cheese but are processed additives. Natamycin is a natural mold inhibitor but its inclusion with starches indicates processing. While functional, these additives are not nutritionally beneficial.
Risks
Processed additives may contribute to a higher level of food processing and potential sensitivities.
Benefits
Helps maintain product quality by preventing clumping and mold growth.
Processing
Processed Foods
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