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Tillamook Medium Cheddar Tillamoos Snack

Common questions

Is Tillamook Medium Cheddar Tillamoos Snack healthy?

Tillamook Medium Cheddar Tillamoos Snack scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese snack is made from cultured milk, salt, enzymes, and annatto, which are generally clean ingredients.

How processed is Tillamook Medium Cheddar Tillamoos Snack?

Tillamook Medium Cheddar Tillamoos Snack is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Tillamook Medium Cheddar Tillamoos Snack's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Tillamook Medium Cheddar Tillamoos Snack

Tillamook
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Tillamook County Creamery Association
Category Cheese
Summary

This cheese snack is made from cultured milk, salt, enzymes, and annatto, which are generally clean ingredients. However, it is classified as ultra-processed due to its packaging and processing level, which limits its score despite the absence of harmful additives. The presence of annatto as a colorant is minimal and does not significantly impact the overall healthiness of the product.

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing beneficial probiotics and nutrients. It is minimally processed and contributes to the cheese's flavor and texture. The fermentation process enhances digestibility and nutrient absorption.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion and gut health.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and is necessary for the cheese's texture and taste. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Essential for flavor enhancement and preservation in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk and develop flavor. They are a natural part of the cheese production process. The specific type of enzyme can vary, but they are generally safe and necessary for cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and is a natural alternative to synthetic dyes.

Risks

Some individuals may experience allergic reactions to annatto, although this is rare.

Benefits

Provides natural color to cheese without the use of artificial dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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