Cheese

Cheese

Cheese, blue

Cheese, blue Cheese, brick Cheese, brie Cheese, camembert Cheese, caraway Cheese, cheddar Cheese, cheshire Cheese, colby Cheese, cottage, creamed, large or small curd Cheese, cottage, creamed, with fruit Cheese, cottage, lowfat, 1% milkfat Cheese, cottage, lowfat, 1% milkfat, lactose reduced Cheese, cottage, lowfat, 1% milkfat, no sodium added Cheese, cottage, lowfat, 1% milkfat, with vegetables Cheese, cottage, lowfat, 2% milkfat Cheese, cottage, nonfat, uncreamed, dry, large or small curd Cheese, cottage, with vegetables Cheese, cream Cheese, cream, fat free Cheese, cream, low fat Cheese, dry white, queso seco Cheese, edam Cheese, feta Cheese, fontina Cheese, fresh, queso fresco Cheese, gjetost Cheese, goat, hard type Cheese, goat, semisoft type Cheese, goat, soft type Cheese, gouda Cheese, gruyere Cheese, limburger Cheese, low fat, cheddar or colby Cheese, low-sodium, cheddar or colby Cheese, Mexican blend Cheese, Mexican, blend, reduced fat Cheese, mexican, queso anejo Cheese, mexican, queso asadero Cheese, mexican, queso chihuahua Cheese, monterey Cheese, monterey, low fat Cheese, mozzarella, low sodium Cheese, mozzarella, nonfat Cheese, mozzarella, part skim milk Cheese, mozzarella, part skim milk, low moisture Cheese, mozzarella, whole milk Cheese, mozzarella, whole milk, low moisture Cheese, muenster Cheese, muenster, low fat Cheese, neufchatel Cheese, parmesan, dry grated, reduced fat Cheese, parmesan, grated Cheese, parmesan, hard Cheese, parmesan, low sodium Cheese, parmesan, shredded Cheese, pasteurized process, American, fortified with vitamin D Cheese, pasteurized process, American, low fat Cheese, pasteurized process, American, without added vitamin D Cheese, pasteurized process, cheddar or American, fat-free Cheese, pasteurized process, cheddar or American, low sodium Cheese, pasteurized process, pimento Cheese, pasteurized process, swiss Cheese, pasteurized process, swiss, low fat Cheese, port de salut Cheese, provolone Cheese, provolone, reduced fat Cheese, ricotta, part skim milk Cheese, ricotta, whole milk Cheese, romano Cheese, roquefort Cheese, swiss Cheese, swiss, low fat Cheese, swiss, low sodium Cheese, tilsit Cheese, white, queso blanco USDA Commodity, cheese, cheddar, reduced fat
View Label
17.7%
353 kcal

Energy

41.1%
28.7 g

Fat

93.3%
18.7 g

Saturates

0.6%
0.5 g

Sugar

58.1%
3.5 g

Salt

carbs
3%
fat
73%
protein
24%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 353 (1477 kJ)
18%
from Carbohydrate 9 (39 kJ)
from Fat 259 (1083 kJ)
from Protein 86 (358 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.3 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 0.5 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 28.7 g
41%
Saturated Fat 18.7 g
93%
Butyric Acid 658.0 mg
Caproic Acid 361.0 mg
Caprylic Acid 247.0 mg
Capric Acid 601.0 mg
Lauric Acid 491.0 mg
Tridecylic Acid ~
Myristic Acid 3,301.0 mg
Pentadecanoic Acid ~
Palmitic Acid 9,153.0 mg
Margaric Acid ~
Stearic Acid 3,235.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 7.8 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 816.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 6,622.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.8 g
Linoleic Acid 536.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 264.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 264.0 mg
Omega-6 Fatty Acids 536.0 mg
Sterols % Daily Value
Cholesterol 75.0 mg
25%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 21.4 g
43%
Essential Aminos
Histidine 758.0 mg
90%
Isoleucine 1,124.0 mg
99%
Leucine 1,919.0 mg
74%
Lysine 1,852.0 mg
81%
Methionine 584.0 mg
51%
Phenylalanine 1,087.0 mg
55%
Threonine 785.0 mg
65%
Tryptophan 312.0 mg
104%
Valine 1,556.0 mg
108%
Non-essential Aminos
Alanine 644.0 mg
Arginine 711.0 mg
Aspartic Acid 1,436.0 mg
Cystine 107.0 mg
Glutamic Acid 5,179.0 mg
Glycine 406.0 mg
Proline 2,100.0 mg
Serine 1,120.0 mg
Tyrosine 1,295.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 42.4 g
Ash 5.1 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 15.4 mg
Vitamin A 763 IU
15%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.4 mg
22%
Vitamin B3 (niacin) 1.0 mg
5%
Vitamin B5 (pantothenic acid) 1.7 mg
17%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 36 mcg
9%
Vitamin B12 (cobalamin) 1 mcg
20%
Vitamin C 0.0 mg
0%
Vitamin D 21 IU
5%
Vitamin E 0 IU
1%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 528.0 mg
53%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.3 mg
2%
Magnesium 23.0 mg
6%
Manganese 0.0 mg
0%
Phosphorus 387.0 mg
39%
Potassium 256.0 mg
7%
Sodium 1,395.0 mg
58%
Zinc 2.7 mg
18%
Cheese

About Cheese

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Read More

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.