LUCERNE DAIRY FARMS, EXTRA SHARP WHITE CHEDDAR CHEESE

Lucerne
75 Good
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Summary

This extra sharp white cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, which are simple and high-quality ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a clean label. Its processing level limits the score, but the minimal ingredient list and nutritional benefits of cheese contribute positively to its rating.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Safeway, Inc.
Category Cheese

Key ingredients 3

Cultured Pasteurized Milk
Good

Cultured 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 culturing enhances flavor and digestibility. This ingredient is a high-quality source of animal-based protein, offering a complete amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process also aids in digestion and enhances flavor.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium but lacking additional nutritional benefits. While necessary for flavor, excessive consumption of salt can contribute to high blood pressure.

Risks

High sodium intake may lead to increased blood pressure and related health issues if consumed in excess.

Benefits

Essential for flavor enhancement and preservation in cheese production. Provides necessary sodium for bodily functions.

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Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from microbial or animal sources and are essential for developing the texture and flavor of cheese. While they play a vital role in production, they do not contribute significant nutritional value.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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