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Jalapeño Raw Cheddar

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Common questions

Is Jalapeño Raw Cheddar healthy?

Jalapeño Raw Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from whole raw milk, vegetable rennet, cultures, and organic jalapeño ingredients, which are all high-quality and minimally processed.

How processed is Jalapeño Raw Cheddar?

Jalapeño Raw Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Jalapeño Raw Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Whole raw milk, Vegetable rennet, Cultures 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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Jalapeño Raw Cheddar

Raw Farm
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 6
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from whole raw milk, vegetable rennet, cultures, and organic jalapeño ingredients, which are all high-quality and minimally processed. The use of raw milk and organic spices enhances its nutritional profile and flavor complexity. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 6

Whole raw milk
Very Good

Whole raw milk is a nutrient-rich source of high-quality protein and healthy fats. It is minimally processed, retaining beneficial enzymes and probiotics. The use of raw milk can enhance the flavor and nutritional profile of cheese.

Risks

Consumption of raw milk carries a risk of bacterial contamination if not properly handled.

Benefits

Rich in essential nutrients such as calcium, vitamin D, and beneficial fatty acids. Supports bone health and provides a complete amino acid profile.

Vegetable rennet
Good

Vegetable rennet is used as a coagulant in cheese making, providing an alternative to animal-derived rennet. It is derived from microbial or plant sources, making it suitable for vegetarians. This ingredient is essential for the cheese-making process, contributing to texture and flavor.

Benefits

Allows for the production of vegetarian-friendly cheese. Contributes to the development of cheese texture and flavor.

Cultures
Good

Cultures are beneficial bacteria used in cheese making to ferment lactose and develop flavor. They enhance the nutritional profile by producing probiotics. The use of cultures is essential for traditional cheese production.

Benefits

Promotes gut health through the presence of probiotics. Contributes to the development of complex flavors in cheese.

See more about Cultures →
Kosher sea salt
Good

Kosher sea salt is a natural source of sodium and trace minerals, used to enhance flavor and preserve cheese. It is minimally processed, retaining its mineral content. The use of sea salt is preferred for its purity and flavor-enhancing properties.

Risks

Excessive sodium intake can lead to health issues such as hypertension.

Benefits

Provides essential minerals and enhances the flavor profile of cheese. Acts as a natural preservative.

100% organic chili powder jalapeño
Good

Organic chili powder jalapeño adds a spicy flavor and contains capsaicin, which may have health benefits. Being organic, it is free from synthetic pesticides and fertilizers. This ingredient enhances the flavor complexity of the cheese.

Risks

May cause irritation or discomfort for individuals sensitive to spicy foods.

Benefits

Contains capsaicin, which may support metabolism and provide anti-inflammatory effects. Adds a unique flavor profile to the cheese.

Air-dried green jalapeño peppers
Good

Air-dried green jalapeño peppers provide a natural source of vitamins and antioxidants. The drying process preserves their nutritional content while enhancing flavor. These peppers contribute to the spicy and aromatic profile of the cheese.

Risks

May cause irritation or discomfort for individuals sensitive to spicy foods.

Benefits

Rich in vitamins A and C, supporting immune health. Adds a distinct spicy flavor and aroma to the cheese.

Processing

Group 3 · Processed

Processed Foods

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