Deli sliced habanero jack cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This deli sliced habanero jack cheese is made from pasteurized milk, hot peppers, cheese culture, salt, calcium chloride, and microbial enzymes, which are relatively clean ingredients for a processed cheese. The inclusion of hot peppers adds flavor and potential health benefits due to capsaicin. However, as a processed food, its score is capped, reflecting its level of processing despite the absence of harmful additives.
Key ingredients 6
Hot peppersGood
Hot peppers, including jalapeno and habanero, add flavor and potential health benefits due to their capsaicin content. Capsaicin is known for its metabolism-boosting and anti-inflammatory properties. These peppers enhance the cheese's flavor profile while contributing positively to health.
Risks
May cause digestive discomfort or irritation in sensitive individuals.
Benefits
Rich in capsaicin, which may boost metabolism and provide anti-inflammatory benefits.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese.
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 beneficial for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making 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
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production that helps maintain the structural integrity of the cheese. It does not have significant health impacts when used in small amounts.
Benefits
Improves curd formation and firmness in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese production. These enzymes are essential for cheese production but do not have direct health impacts.
Benefits
Facilitates milk coagulation in cheese making, suitable for vegetarian cheese production.
Processing
Processed Foods
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