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Lucerne Dairy Farms Thin sclied sharp cheddar

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Common questions

Is Lucerne Dairy Farms Thin sclied sharp cheddar healthy?

Lucerne Dairy Farms Thin sclied sharp cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This 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 Thin sclied sharp cheddar?

Lucerne Dairy Farms Thin sclied sharp cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Lucerne Dairy Farms Thin sclied sharp cheddar's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Milk 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 Thin sclied sharp cheddar

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 cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category constraints.

Key ingredients 4

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 maintaining nutritional value. Culturing enhances flavor and digestibility.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk, forming curds. They are essential for the cheese production process but do not contribute significant nutritional value. Typically derived from microbial or animal sources, they are crucial for texture development.

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

See more about Enzymes →
Annatto
Neutral

Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is considered safe and does not affect the flavor or nutritional profile of the cheese. As a natural additive, it is preferable to synthetic dyes.

Benefits

Provides natural coloring without altering the flavor or nutritional content of the cheese.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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