PEPPER JACK GOAT MILK CHEESE
Summary
This cheese is made from high-quality whole pasteurized goat milk, which is a good source of protein and essential nutrients. The inclusion of natural ingredients like red and jalapeno peppers adds flavor and nutritional benefits without introducing harmful additives. Despite being processed, the product maintains a clean ingredient list, which supports a higher score within its category.
At a glance
Key ingredients 6
Whole pasteurized goat milkGood
Whole pasteurized goat milk is a high-quality source of protein and essential nutrients. It is pasteurized to ensure safety by eliminating harmful bacteria. Goat milk is often easier to digest than cow's milk and contains beneficial fatty acids.
Risks
Some individuals may be allergic to goat milk proteins.
Benefits
Rich in protein, calcium, and medium-chain fatty acids that support digestion and metabolic health.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese-making and does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular risk.
Red peppersGood
Red peppers add flavor and a source of vitamins such as vitamin C and antioxidants. They are minimally processed and contribute to the overall nutritional profile of the cheese. The inclusion of red peppers enhances the visual appeal and taste of the product.
Benefits
Provides antioxidants and vitamins that support immune function and overall health.
Jalapeno peppersGood
Jalapeno peppers contribute a spicy flavor and contain capsaicin, which may have metabolic benefits. They are a natural ingredient that enhances the flavor profile of the cheese. Jalapenos are also a source of vitamins and antioxidants.
Risks
May cause digestive discomfort in sensitive individuals.
Benefits
Contains capsaicin, which may boost metabolism and provide anti-inflammatory effects.
EnzymesNeutral
Enzymes are used in cheese-making to aid in the coagulation of milk. They are essential for the cheese production process but do not contribute additional nutritional value. The use of enzymes is standard in cheese production and does not pose health risks.
See more about Enzymes →Cheese cultureNeutral
Cheese culture is used to ferment the milk, contributing to the development of flavor and texture in the cheese. It is a necessary component in cheese-making but does not provide direct nutritional benefits. The cultures used are generally safe and beneficial for the fermentation process.
See more about Cheese culture →Processing
Processed Foods
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