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TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE

Common questions

Is TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE healthy?

TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheddar cheese is made from cultured milk, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE?

TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive TILLAMOOK, SHARP WHITE NATURAL CHEDDAR CHEESE'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, SHARP WHITE NATURAL CHEDDAR CHEESE

Tillamook
85 Excellent

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 cheddar cheese is made from cultured milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its simple ingredient list and traditional preparation method contribute positively to its rating, despite the processing level cap.

Key ingredients 3

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 proteins and healthy fats, cultured milk supports muscle health and provides energy. Fermentation may also offer probiotic benefits.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production and helps in moisture control. 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, extending the shelf life of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, 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 texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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