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TILLAMOOK, COLBY JACK, NATURAL CHEESE

Common questions

Is TILLAMOOK, COLBY JACK, NATURAL CHEESE healthy?

TILLAMOOK, COLBY JACK, 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 cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is TILLAMOOK, COLBY JACK, NATURAL CHEESE?

TILLAMOOK, COLBY JACK, NATURAL CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive TILLAMOOK, COLBY JACK, NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized 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, COLBY JACK, NATURAL CHEESE

Tillamook
70 Good

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 is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite the clean ingredient list. The presence of annatto as a natural colorant is minimal and does not significantly impact the overall healthiness of the product.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing necessary sodium. However, excessive sodium intake can be a health concern.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Provides essential sodium for bodily functions and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they do not pose significant health risks.

Benefits

Essential for cheese production, aiding in milk coagulation and curd formation.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is considered safe and is a traditional coloring agent. Annatto does not significantly alter the nutritional profile of cheese.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural color without artificial additives, maintaining the traditional appearance of cheese.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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