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LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE

Common questions

Is LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE healthy?

LUCERNE DAIRY FARMS, EXTRA 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 extra sharp cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color.

How processed is LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE?

LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized 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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LUCERNE DAIRY FARMS, EXTRA SHARP CHEDDAR CHEESE

Lucerne
70 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Albertsons
Category Cheese
Summary

This extra sharp cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color. While it contains beneficial ingredients like cultured milk, the use of annatto as a colorant and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level restricts its rating to a maximum threshold.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

Rich in high-quality proteins and fats, supporting muscle health and providing energy. Culturing improves nutrient absorption and adds beneficial probiotics.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture during the aging process. While necessary, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative, extending shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.

Benefits

Essential for cheese production, contributing to texture and flavor.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefit.

Risks

May cause allergic reactions or skin irritation in sensitive individuals.

Benefits

Provides a natural color without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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