Mexican cheeses
La Chona QUESADILLA Mexican Style Melting Cheese
16 oz
Score
- Ultra-processed
- High in salt
- High in saturated fat
Why it scores 71
La Chona QUESADILLA Mexican Style Melting Cheese scores 71 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 1.5 g / 100 g: High in salt. Strong
- minus 4.5 points Saturated fat 17.9 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
-
4 Cheese Mexican Sargento · 1 lb Not ultra-processed · Less salt Score 92 out of 100 , 21 points higher -
Queso Fresco Natural Mexican Style Fresh Farmer's Cheese for Crumbling V&V Supremo · 28 g Not ultra-processed · Less salt Score 89 out of 100 , 18 points higher -
Shredded Chihuahua Natural Quesadilla Style Cheese for Melting V&V Supremo Not ultra-processed · Less salt Score 85 out of 100 , 14 points higher -
Queso Quesadilla Senor Gusto Not ultra-processed · Less salt Score 89 out of 100 , 18 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
QUESADILLA Mexican Style Melting Cheese
Ingredients
- Powdered cellulose minus 2.5 points
- Natamycin minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 17.9 g / 100 g minus 4.5 points
- Salt 1.5 g / 100 g minus 5 points
- Energy 393 kcal / 100 g minus 1 points
- Protein 25 g / 100 g plus 4 points
100 − 29.5 = 70.5 → 71
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 | 17.9 g |
| Trans fat | 0 g |
| Carbohydrates | 3.6 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 25 g |
| Salt | 1.5 g |
Serving: 1 ONZ (28 g)
Ingredients
- CULTURED PASTEURIZED MILK
- SALT
- ENZYMES
- ANTICAKE (POTATO STARCH, POWDERED CELLULOSE) (not recognized)
- NATAMYCIN (NATURAL MOLD INHIBITOR)
Label text, as published
CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANTICAKE (POTATO STARCH, POWDERED CELLULOSE), NATAMYCIN (NATURAL MOLD INHIBITOR).
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More Mexican cheeses on GoodSwap
-
Mexican Style Cheese Blend Trader Joe's · 12 oz (340 g) High in saltHigh in saturated fatNo synthetic dyes Score 79 out of 100 Good -
Finely Shredded 3 Cheese Mexican Organic Valley · 170 g Ultra-processedHigh in saltHigh in saturated fatCertified organic Score 72 out of 100 Good -
Mexican Style Four Cheese Kraft · 8 oz Ultra-processedNo synthetic dyes Score 74 out of 100 Good -
Mexican Style Blend Cheese Kroger · 32 oz Ultra-processedHigh in saturated fatNo synthetic dyes Score 77 out of 100 Good
Sources
-
11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
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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