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Tillamook SHARP CHEDDAR CHEESE

Common questions

Is Tillamook SHARP CHEDDAR CHEESE healthy?

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

How processed is Tillamook SHARP CHEDDAR CHEESE?

Tillamook SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Tillamook SHARP CHEDDAR 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 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 Starbucks
Category Cheese
Summary

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

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 milk, such as being grass-fed, can further improve its nutritional profile.

Benefits

Rich in proteins and fats, cultured milk supports muscle health and provides energy. Fermentation may 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 taste and texture. While necessary, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

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

Benefits

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

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily cosmetic and does not enhance nutritional value.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides color to cheese without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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