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Tilsiter

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Common questions

Is Tilsiter healthy?

Tilsiter scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Tilsiter cheese is made from pasteurized milk, salt, and cultures, which are typical ingredients for cheese production.

How processed is Tilsiter?

Tilsiter is NOVA Group 3: Processed Foods.

Which ingredients drive Tilsiter's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Tilsiter

Hofburger
75 Good

Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

Tilsiter cheese is made from pasteurized milk, salt, and cultures, which are typical ingredients for cheese production. The product is processed, but it maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is strong, with high protein content and minimal sugars, making it a good choice within its category.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its texture and flavor.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor enhancement and preservation. It helps control microbial growth and contributes to the cheese's texture. While essential in moderation, excessive salt intake can lead to health issues.

Risks

Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They play a crucial role in developing the cheese's flavor and texture. These cultures are generally safe and contribute to the cheese's unique characteristics.

Benefits

Contribute to the development of flavor and texture in cheese.

See more about Cheese cultures →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet and is widely used in cheese making. This ingredient is essential for the cheese-making process but does not provide additional nutritional benefits.

Benefits

Provides a vegetarian-friendly option for coagulating milk in cheese production.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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