Buffalo Wing Jack Cheese
Processing Score
5.8Highly Processed
02.55.08.010+
Nutrition Score
3.5/10Fair
The processing score reflects 20 ingredients, including corn syrup. The nutrition score reflects high sodium, saturated fat and total fat.
Nutrition Highlights
Good Protein Source
Nutrient Alerts
High SodiumHigh FatHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
0634660801273
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Nutrition Facts
Serving size28 g
Amount per serving
Calories
100
% Daily Value*
Total Fat 5g
6%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 200mg
9%
Total Carbohydrate 1g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Includes 0g Added Sugars
0%
Protein 6g
Vitamin D 0mcg
0%
Calcium 180mg
14%
Iron 0mg
0%
Potassium 20mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 listed · 1 flagged for reviewMONTEREY JACK CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES), BUFFALO WING SEASONING (HOT SAUCE (RED PEPPERS, VINEGAR, SALT, GARLIC), SODIUM DIACETATE, HYDROLYZED CORN PROTEIN, MALTODEXTRIN, EXTRACTIVES OF PAPRIKA, ONION POWDER, GARLIC POWDER, CORN SYRUP SOLIDS, TORULA YEAST, NATURAL BUTTER FLAVOR, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICE, LESS THAN 2% SILICON DIOXIDE (PREVENTS CAKING).
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
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Less Processed Alternatives
Same category, with lower Processing Scores.
Alpenrose Dairy, Dry Curd Cottage Cheese
1.08.0
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1.03.0
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About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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