Mexican-style blend cheese
Prefix 009 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 378 kcal | 18% |
| Fat | 29.9 g | 43% |
| of which saturates | 17.2 g | 72% |
| Carbohydrate | 4.8 g | 2% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.00 g | 0% |
| Protein | 23.0 g | 46% |
| Sodium | 0.61 g | 26% |
Open Food Facts, ODbL, record updated 10 August 2022 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Monterey Jack cheese (32%) [pasteurised milk, culture, salt, enzymes (microbial or vegetable)], Cheddar cheese (32%) [pasteurised mature, salt, enzymes (microbial or vegetable), colour (160b)], Queso Quesadilla Cheese (16%) [pasteurised milk, culture, salt, enzymes (microbial or vegetable)], Asadero Cheese (16%) [pasteurised milk, culture, enzymes (microbial or vegetable)], anticaking agent (potato starch, 460), preservative (235)
- E160bAnnattoColour
- E235NatamycinPreservative
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Grated cheese” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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