Cheese

Cheese, brick

Nutrition facts per 100 g · edible portion

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88 forms & preparations

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, brick's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

19%

371 kcal Calories

46%

23.2 g Protein

2.8 g Carbs

38%

29.7 g Fat

Fair nutrient density 18/100

How many beneficial nutrients Cheese, brick delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cheese, brick come from — the split across carbs, fat & protein.

371 kcal / serving

3% from carbs

Carbs 3%

2.8 g per serving
Fat 72%

29.7 g per serving
Protein 25%

23.2 g per serving

What Cheese, brick is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin B1253% Calcium52% Protein46% Phosphorus36% Vitamin A (RAE)32% Riboflavin (B2)27% Selenium26% Zinc24%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	2.8 g	1%
Dietary Fiber	0.0 g	0%
Total Sugars	0.5 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	29.7 g	38%
Saturated Fat	18.8 g	94%
Monounsaturated Fat	8.6 g	—
Polyunsaturated Fat	0.8 g	—
Omega-3 Fatty Acids	293.0 mg	—
Omega-6 Fatty Acids	491.0 mg	—
Butyric Acid	914.0 mg	—
Caproic Acid	373.0 mg	—
Caprylic Acid	299.0 mg	—
Capric Acid	585.0 mg	—
Lauric Acid	482.0 mg	—
Myristic Acid	3,227.0 mg	—
Palmitic Acid	8,655.0 mg	—
Stearic Acid	3,455.0 mg	—
Palmitoleic Acid	817.0 mg	—
Oleic Acid	7,401.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	491.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	23.2 g	46%
Histidine	823.0 mg	—
Isoleucine	1,137.0 mg	—
Leucine	2,244.0 mg	—
Lysine	2,124.0 mg	—
Methionine	565.0 mg	—
Phenylalanine	1,231.0 mg	—
Threonine	882.0 mg	—
Tryptophan	324.0 mg	—
Valine	1,472.0 mg	—
Alanine	670.0 mg	—
Arginine	874.0 mg	—
Aspartic Acid	1,588.0 mg	—
Cystine	131.0 mg	—
Glutamic Acid	5,515.0 mg	—
Glycine	437.0 mg	—
Proline	2,575.0 mg	—
Serine	1,289.0 mg	—
Tyrosine	1,115.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	292.0 mcg	32%
Vitamin C	0.0 mg	0%
Vitamin D	0.5 mcg	3%
Vitamin E	0.3 mg	2%
Vitamin K	2.5 mcg	2%
Thiamin (B1)	0.0 mg	1%
Riboflavin (B2)	0.4 mg	27%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.1 mg	4%
Folate (B9)	20.0 mcg	5%
Vitamin B12	1.3 mcg	53%
Pantothenic Acid (B5)	0.3 mg	6%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	674.0 mg	52%
Iron	0.4 mg	2%
Magnesium	24.0 mg	6%
Phosphorus	451.0 mg	36%
Potassium	136.0 mg	3%
Sodium	560.0 mg	24%
Zinc	2.6 mg	24%
Copper	0.0 mg	3%
Manganese	0.0 mg	1%
Selenium	14.5 mcg	26%

Sterols	Amount	% DV
Cholesterol	94.0 mg	31%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	3.2 g	—

About Cheese, brick

Cheese is a beloved dairy food made by curdling milk, usually from cows, goats, or sheep, with rennet or acid, then separating and pressing the solid curds into shape. From there, aging, added cultures, and technique create an enormous range, from soft fresh mozzarella and creamy brie to sharp aged cheddar, nutty Parmesan, washed-rind stinkers, and tangy blue cheese veined with mold. Cheese is a concentrated source of protein and calcium, along with fat, fat-soluble vitamins, and a salty, savory depth that makes it a favorite for snacking and cooking alike.

It melts into pizza, pasta, fondue, and grilled sandwiches, crumbles over salads, and stars on cheese boards with fruit, nuts, and crackers. Because flavor and firmness intensify as cheese ages and loses moisture, harder aged cheeses tend to taste much stronger than soft young ones. Wrapped in parchment or wax paper rather than plastic so it can breathe, and kept in the refrigerator, most cheese keeps for weeks, and many types freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cheese, brick?

There are 371 calories in 100 g of Cheese, brick, or about 105 calories in 1 oz (28 g).

How much protein is in Cheese, brick?

Cheese, brick contains 23.2 g of protein per 100 g.

How many carbs are in Cheese, brick?

Cheese, brick has 2.8 g of carbohydrates per 100 g.

How much fat is in Cheese, brick?

Cheese, brick provides 29.7 g of total fat per 100 g.

What is Cheese, brick a good source of?

Cheese, brick is an excellent source of Vitamin B12 (53% DV), Calcium (52% DV), Protein (46% DV), Phosphorus (36% DV), Vitamin A (RAE) (32% DV) and Riboflavin (B2) (27% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.