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LUCERNE DAIRY FARMS, SHARP WHITE CHEDDAR CHEESE

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Common questions

Is LUCERNE DAIRY FARMS, SHARP WHITE CHEDDAR CHEESE healthy?

LUCERNE DAIRY FARMS, SHARP WHITE CHEDDAR CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This sharp white cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

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

LUCERNE DAIRY FARMS, SHARP WHITE CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LUCERNE DAIRY FARMS, SHARP WHITE 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 WHITE CHEDDAR CHEESE

Lucerne Dairy Farms
85 Excellent

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 white cheddar cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable rating. Despite its processing level, the simplicity and quality of the ingredients allow it to score well within its category.

Key ingredients 4

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 improve gut health. The fermentation process enhances the nutritional profile of the cheese.

Benefits

Contains probiotics that may support digestive health and enhance nutrient absorption.

See more about Cheese culture →
Pasteurized milk
Neutral

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

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese production. While necessary for flavor, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process. Typically derived from animal or microbial sources, they are safe and effective in cheese production.

Benefits

Essential for the cheese-making process, aiding in the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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