CHEDDAR CHEESE

Tillamook
65 Fair
$4.49 · 8 oz
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Summary

This cheddar cheese is made from cultured milk, salt, and enzymes, with annatto used for coloring. While it contains beneficial nutrients like protein and healthy fats, the presence of annatto as an additive and its classification as an ultra-processed food limit its score. The processing level and use of a cosmetic additive, despite being natural, prevent it from achieving a higher rating.

At a glance

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

Key ingredients 4

Cultured milk
Good

Cultured milk is the primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which enhances its digestibility and nutritional profile. The quality of cultured milk can vary based on the source and treatment of the milk.

Benefits

Rich in protein and calcium, supporting bone health and muscle maintenance. Fermentation may also introduce beneficial probiotics.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods. The amount of salt can affect the overall sodium content of the cheese.

Risks

Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.

Benefits

Provides flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process. The type of enzymes used can vary, affecting the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

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Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic 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.

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Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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