Tillamook CHEDDAR CHEESE
TillamookAnalysis updated September 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color, which are traditional ingredients for 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 quality of the product.
Key ingredients 4
Cultured milkGood
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 protein and healthy fats, contributing to muscle maintenance and energy. Fermentation may offer probiotic benefits.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are essential for the cheese-making process, aiding in the breakdown of milk proteins. They are typically derived from animal or microbial sources. The use of enzymes does not significantly alter the nutritional profile of cheese.
Benefits
Facilitates the cheese-making process by breaking down proteins, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. Annatto is generally considered safe and does not affect the nutritional value of the product.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without the use of synthetic dyes.
Processing
Ultra-Processed Foods
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