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Paisa Queso Blanco 12 Oz

Common questions

Is Paisa Queso Blanco 12 Oz healthy?

Paisa Queso Blanco 12 Oz scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made with pasteurized milk, which provides essential nutrients like calcium and protein.

How processed is Paisa Queso Blanco 12 Oz?

Paisa Queso Blanco 12 Oz is NOVA Group 3: Processed Foods.

Which ingredients drive Paisa Queso Blanco 12 Oz's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Paisa Queso Blanco 12 Oz

70 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Cheese
Summary

This cheese product is made with pasteurized milk, which provides essential nutrients like calcium and protein. However, it includes natamycin, a preservative that suggests a higher level of processing than traditional cheese-making methods. While the ingredient list is relatively clean, the presence of a preservative and its processed nature limit its score.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in dairy products, providing essential nutrients.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used to enhance flavor and preserve food. It is a common ingredient in cheese production. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive in the dairy industry. It does not significantly impact the nutritional profile of the cheese.

Benefits

Improves curd formation in cheese making, aiding in texture and consistency.

See more about Calcium chloride →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process. Typically derived from microbial or animal sources, they do not affect the nutritional value of the cheese.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

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Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its use as a preservative is not necessary in traditional cheese making. Over-reliance on preservatives can indicate a more processed product.

Risks

Potential for overuse in processed foods, though generally recognized as safe in small amounts.

Benefits

Prevents mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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