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LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE

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Common questions

Is LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE healthy?

LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp cheddar cheese is made with traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are typical for cheese production.

How processed is LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE?

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

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

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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LUCERNE DAIRY FARMS, SHARP CHEDDAR CHEESE

Lucerne
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Albertsons
Category Cheese
Summary

This sharp cheddar cheese is made with traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are typical for cheese production. However, it is classified as ultra-processed due to its processing level, which limits its maximum score. The presence of annatto as a natural colorant is minimal and does not significantly impact the overall healthiness of the product.

Key ingredients 5

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. This ingredient is essential for traditional cheese-making processes.

Benefits

Contributes to the development of probiotics, which can support digestive health.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.

Benefits

Provides a source of protein and calcium, essential for bone health.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

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Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural colorant, it is generally considered safe.

Risks

Some individuals may experience allergic reactions to annatto.

Benefits

Provides natural color without the use of synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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