LUCERNE DAIRY FARMS, MEDIUM CHEDDAR CHEESE
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This medium cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a clean ingredient list and no harmful additives. The presence of annatto as a natural colorant is not a significant concern, but the processing level cap prevents a higher score.
Key ingredients 5
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that help in the development of cheese characteristics. This ingredient supports gut health by introducing probiotics.
Benefits
Contains probiotics that can support digestive health and enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes are used to coagulate milk, forming the curds necessary for cheese production. They are crucial for the cheese-making process, affecting texture and maturation. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not affect the flavor of the cheese. As a natural colorant, it is preferable to synthetic dyes.
Benefits
Provides natural color to cheese without altering its flavor.
Processing
Ultra-Processed Foods
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