SHARP CHEDDAR CHEESE

Tillamook Country Creamery Association
60 Fair
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Summary

This sharp cheddar cheese is primarily made from cultured milk, which is a beneficial ingredient providing essential proteins and fats. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which can cause allergic reactions in some individuals. Despite its good nutritional profile, the processing level limits its score.

At a glance

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

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and probiotic content. The quality of the milk, such as being grass-fed, can further enhance its nutritional profile.

Benefits

Rich in protein and healthy fats, cultured milk supports muscle maintenance and provides energy. Fermentation may also offer probiotic benefits.

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Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.

Risks

Excessive intake of salt can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, affecting the final texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor of the final product.

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Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree. While natural, it can cause allergic reactions in sensitive individuals. It is used to impart a yellow-orange color to cheese without affecting flavor.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides natural coloring to cheese without synthetic additives.

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Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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