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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 sharp cheddar cheese is primarily made from cultured milk, salt, and enzymes, which are typical ingredients for traditional cheese.

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 Tillamook County Creamery Association
Category Cheese
Summary

This sharp cheddar cheese is primarily made from cultured milk, salt, and enzymes, which are typical ingredients for traditional cheese. However, the presence of annatto as a colorant and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level imposes a cap on the rating.

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

Benefits

Provides high-quality protein and beneficial fats, and may contain probiotics that support gut health.

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 texture and taste. While necessary in moderation, excessive salt intake can be a health concern.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process and do not pose significant health risks. The type of enzyme used can vary, but they are generally safe and effective.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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