La Chona MEXICAN STYLE SHREDDED CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This Mexican Style Shredded Cheese is ultra-processed, which limits its potential score. While it contains beneficial ingredients like cultured pasteurized milk, it also includes natamycin, a synthetic preservative that some consumers prefer to avoid. The presence of cellulose as an additive is minimal, but the overall processing level impacts the score.
Key ingredients 6
Cultured pasteurized milkGood
Cultured pasteurized 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.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to increased blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process and do not pose health risks. Enzymes can be derived from animal or microbial sources.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
CelluloseNeutral
Cellulose is added to shredded cheese to prevent clumping. It is a plant-derived fiber that is generally recognized as safe. It does not contribute to the nutritional value of the product.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese a distinctive yellow-orange hue. It is generally considered safe and does not affect the nutritional profile.
Benefits
Provides natural coloring without synthetic dyes.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. While effective, it is a synthetic additive that some consumers prefer to avoid. Its use is regulated to ensure safety, but it may not align with clean-label preferences.
Risks
Potential concerns for those seeking to avoid synthetic additives.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Ultra-Processed Foods
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