Wisconsin s Best Jalapeno Cheese Curds n Jalapeno Cheddar Sticks Pack 10 oz. (Pack of 2)
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product features a simple ingredient list with pasteurized cultured milk, jalapeno peppers, and natural annatto color, which are typical for cheese products. The use of whole ingredients and the absence of artificial additives or seed oils contribute positively to its rating. Despite being processed, the clean label and traditional cheese-making components allow it to score well within its category.
Key ingredients 5
Pasteurized cultured milkGood
Pasteurized cultured 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, making it a beneficial component in cheese products.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient that helps in the cheese aging process. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese, aiding in the aging process.
Jalapeno peppersNeutral
Jalapeno peppers add a spicy flavor and contain capsaicin, which may have metabolic benefits. They are preserved in salt, vinegar, and water, which can affect their nutritional profile. While they add flavor, the preservation method may reduce some of their fresh nutritional benefits.
Risks
Preservation in salt and vinegar can increase sodium content and reduce fresh nutritional benefits.
Benefits
Capsaicin in jalapenos may boost metabolism and provide a spicy flavor profile.
EnzymesNeutral
Enzymes are essential in cheese production, aiding in the coagulation of milk. They are typically derived from microbial or animal sources. While necessary for cheese making, they do not provide direct nutritional benefits.
Benefits
Crucial for the cheese-making process, helping to coagulate milk and develop texture.
Natural annatto colorNeutral
Natural annatto color is used to give cheese its characteristic yellow-orange hue. It is derived from the seeds of the achiote tree and is considered a natural coloring agent. While it adds visual appeal, it does not contribute to the nutritional value of the product.
Benefits
Provides natural coloring to enhance the visual appeal of cheese without artificial additives.
Processing
Processed Foods
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