LUCERNE DAIRY FARMS, MILD CHEDDAR CHEESE

Common questions

Is LUCERNE DAIRY FARMS, MILD CHEDDAR CHEESE healthy?

LUCERNE DAIRY FARMS, MILD 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 cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese.

How processed is LUCERNE DAIRY FARMS, MILD CHEDDAR CHEESE?

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

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LUCERNE DAIRY FARMS, MILD CHEDDAR CHEESE

Lucerne
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

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

This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, 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. The presence of annatto as a colorant is minimal and does not significantly impact the overall quality.

Key ingredients 4

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.

Benefits

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

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods and helps in the fermentation process. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Enzymes do not pose significant health risks.

Benefits

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

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Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not affect the nutritional value of the cheese.

Risks

In rare cases, annatto may cause allergic reactions in sensitive individuals.

Benefits

Provides natural coloring without the use of synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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