Cheeses
Kroger Colby Jack Cheese, Colby Jack
32 oz/2 lb/907 g
Score
- Ultra-processed
- High in salt
- High in saturated fat
- No synthetic dyes
Why it scores 69
Kroger Colby Jack Cheese, Colby Jack scores 69 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Salt 1.6 g / 100 g: High in salt. Strong
- minus 4.5 points Saturated fat 21.4 g / 100 g: High in saturated fat. Counted at half for this whole-food category. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better cheese
-
Colby Jack Good & Gather Not ultra-processed · Less salt Score 94 out of 100 , 25 points higher -
Organic colby jack Good & Gather Not ultra-processed · Less salt Score 100 out of 100 , 31 points higher -
Monterey Jack Cheese with Jalapeño Peppers Sargento Not ultra-processed · Less salt Score 91 out of 100 , 22 points higher -
Pepper Jack Tillamook · 8 oz Not ultra-processed · Less salt Score 90 out of 100 , 21 points higher -
Monterey Jack cheese Happy Farms · 16 oz Not ultra-processed · Less salt Score 96 out of 100 , 27 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Colby Jack Cheese, Colby Jack
Ingredients
- Color added (not named) minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 21.4 g / 100 g minus 4.5 points
- Salt 1.6 g / 100 g minus 5 points
- Energy 393 kcal / 100 g minus 1 points
100 − 31 = 69
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 393 kcal |
|---|---|
| Fat | 32.1 g |
| Saturated fat | 21.4 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 6 g |
| Salt | 1.6 g |
Serving: 1 inch cube (28 g)
Ingredients
Label text, as published
PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, COLOR ADDED.
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More cheeses on GoodSwap
-
Light Laughing Cow Cheese Wedges The Laughing Cow · 8 × 19 g Ultra-processedHigh in saltHigh in saturated fat Score 66 out of 100 Good -
Low Fat Cottage Cheese Darigold · 113 g Ultra-processedContains emulsifiers studied for gut effectsMay contain traces of 1,4-dioxane Score 57 out of 100 Okay -
String Cheese Frigo Cheese Heads · 28 g High in saltHigh in saturated fat Score 79 out of 100 Good - Mozzarella Cheese Lucerne Dairy Farms · 32 oz/2 lb/907 g High in saltHigh in saturated fat Score 79 out of 100 Good
-
6 Cheese Italian Natural Cheese Sargento · 28 g Ultra-processedHigh in saltHigh in saturated fat Score 67 out of 100 Good -
Parmesan Cheese Frigo · 28 g High in saltHigh in saturated fat Score 79 out of 100 Good
More from Kroger
Sources
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21 CFR 101.22(k) Declaring color additives in the ingredient list
“Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””
ecfr.gov
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org