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Tillamook Sharp Cheddar Natural Cheese

Common questions

Is Tillamook Sharp Cheddar Natural Cheese healthy?

Tillamook Sharp Cheddar Natural Cheese scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for coloring.

How processed is Tillamook Sharp Cheddar Natural Cheese?

Tillamook Sharp Cheddar Natural Cheese is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Tillamook Sharp Cheddar Natural Cheese's score?

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

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Tillamook Sharp Cheddar Natural Cheese

Tillamook
70 Good

Analysis updated August 2026 · How Scout scores

8 oz
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At a glance

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

This sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for coloring. While it contains beneficial ingredients like cultured milk, which provides essential proteins and fats, the use of annatto as a colorant is primarily cosmetic and can cause allergic reactions in some individuals. Despite its good nutritional profile, the cheese is classified as ultra-processed, which limits its score potential due to the level of processing involved.

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 improve its nutritional profile.

Benefits

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

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Salt enhances flavor and acts as a preservative in cheese, extending shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Enzymes facilitate the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic, with no nutritional benefits.

Risks

May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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