WHITE CHEDDAR CHEESE WITH SMOKE FLAVORED BLACK PEPPER
TillamookAnalysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese product is ultra-processed due to the inclusion of smoke-flavored black peppercorns, which adds to its processing level. However, it contains a relatively clean ingredient list with cultured pasteurized milk, salt, and enzymes, which are typical for cheese. The use of natural smoke flavors is a minor concern, but the absence of harmful additives like artificial colors or seed oils helps maintain a reasonable score within the processing cap.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common practice in cheese making, balancing safety and nutritional value.
Benefits
Provides essential nutrients such as calcium and protein, which are beneficial for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
Smoke flavored black peppercornNeutral
Smoke flavored black peppercorn adds a distinctive smoky and spicy flavor to the cheese. The natural smoke flavors are derived from a smoking process, which can add complexity to the taste. It is a flavoring agent with minimal nutritional impact.
Benefits
Adds unique flavor and aroma, enhancing the sensory experience of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from microbial or animal sources and are essential for texture development. Their use is standard in cheese production, with no significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and texture development.
Processing
Ultra-Processed Foods
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