At a glance
Summary
This cheese blend is composed of multiple types of cheese, which are generally nutritious and provide a good source of protein and calcium. However, the product is considered ultra-processed due to the inclusion of an anti-caking blend and the mold inhibitor natamycin, which are used to maintain texture and shelf life. While these additives are not inherently harmful in small amounts, they contribute to the product's higher processing level, which limits its overall health score.
Key ingredients 8
Cheddar cheeseGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High in saturated fats, which can increase cholesterol levels if consumed excessively.
Benefits
Rich in protein and calcium, supporting muscle and bone health.
Monterey jack cheeseNeutral
Monterey jack cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but also contains saturated fats. The cheese is minimally processed, maintaining its natural nutritional profile.
Risks
Contains saturated fats which may contribute to heart disease if consumed in excess.
Benefits
Provides protein and calcium, essential for bone health.
Asadero cheeseNeutral
Asadero cheese is a traditional Mexican cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its melting properties and is a source of protein and calcium. The cheese is minimally processed, retaining its nutritional benefits.
Risks
Contains saturated fats, which may pose a risk to heart health if consumed in large amounts.
Benefits
Provides essential nutrients like protein and calcium.
Queso quesadilla cheeseNeutral
Queso quesadilla cheese is made from pasteurized milk, cheese culture, salt, and enzymes. It is valued for its melting quality and nutritional content, including protein and calcium. The cheese is minimally processed, preserving its natural qualities.
Risks
High in saturated fats, which can be detrimental to cardiovascular health if overconsumed.
Benefits
Offers protein and calcium, beneficial for maintaining bone density.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural carbohydrate with no significant nutritional value. The starch is minimally processed and generally considered safe.
Benefits
Helps maintain the texture of the cheese product.
Corn starchNeutral
Corn starch is used as an anti-caking agent in cheese products. It is a refined carbohydrate with minimal nutritional benefits. The starch is processed to ensure it functions effectively in preventing clumping.
Benefits
Contributes to the smooth texture of the cheese blend.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent in food products. It is a naturally occurring mineral that provides calcium but is not a significant source of nutrition in this context. The compound is generally recognized as safe for consumption.
Benefits
Helps maintain the structural integrity of the cheese.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese products. It is an antifungal agent that prevents spoilage but does not contribute to nutritional value. The use of natamycin is regulated due to potential concerns over antibiotic resistance.
Risks
May contribute to antibiotic resistance if used excessively in food products.
Benefits
Prevents mold growth, extending the product's shelf life.
Processing
Ultra-Processed Foods
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