Tillamook SMOKED MEDIUM CHEDDAR
TillamookAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from cultured milk, salt, enzymes, and annatto for color, with natural wood smoke for flavor. While it has a relatively clean ingredient list and beneficial components like cultured milk, the smoking process can introduce potential carcinogens. Despite its good nutritional profile, the product is considered ultra-processed, which limits its score.
Key ingredients 5
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 can vary, but it is generally a nutritious component in cheese.
Risks
Potential risks include lactose intolerance or milk allergies in sensitive individuals.
Benefits
Provides high-quality protein and beneficial fats, along with potential probiotic benefits from fermentation.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, contributing to taste and texture. While necessary in moderation, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
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 can vary, but they are generally safe and necessary for cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and curd formation.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese a distinctive orange hue. While it is a natural additive, it does not contribute nutritional value.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural coloring without synthetic additives.
Natural wood smokeBad
Natural wood smoke is used to impart a smoky flavor to cheese. While it adds flavor, the smoking process can introduce polycyclic aromatic hydrocarbons (PAHs), which are potential carcinogens. The health impact depends on the level of exposure and consumption.
Risks
Potential exposure to PAHs, which are linked to cancer risk with high consumption.
Benefits
Adds a distinctive smoky flavor to the cheese.
Processing
Ultra-Processed Foods
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