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Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts

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

Common questions

Is Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts healthy?

Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized milk, cheese culture, salt, and enzymes, with annatto extract for color.

How processed is Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts?

Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts is NOVA Group 3: Processed Foods.

Which ingredients drive Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Colby Jack Colby and Monterey Jack Cheeses Cracker Cuts

Stop & Shop
75 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Ahold Delhaize
Category Cheese
Summary

This cheese product is made from pasteurized milk, cheese culture, salt, and enzymes, with annatto extract for color. It contains no harmful additives or seed oils, and the ingredient list is clean and straightforward. However, due to its processing level, the score is capped, despite the high quality of the ingredients.

Key ingredients 5

Pasteurized milk
Good

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 serves as a base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and inhibits the growth of undesirable bacteria. 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the texture and consistency of cheese. Enzymes are naturally occurring and do not pose significant health risks.

Benefits

Essential for cheese production, aiding in milk coagulation and curd formation.

See more about Enzymes →
Annatto extract
Neutral

Annatto extract 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 generally considered safe and does not affect the nutritional value of the cheese.

Benefits

Provides natural color to cheese without artificial additives.

See more about Annatto extract →

Processing

Group 3 · Processed

Processed Foods

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