Original Cheddar
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 404 kcal | 19% |
| Fat | 33.6 g | 48% |
| of which saturates | 23.2 g | 97% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.50 g | 1% |
| Protein | 25.2 g | 50% |
| Sodium | 0.69 g | 30% |
Open Food Facts, ODbL, record updated 22 September 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Cheese [milk, salt, non-animal rennet, mineral salt (509), cultures (milk)], preservatives (202, 221) (sulphites).
- E202Potassium sorbatePreservative
- E221Sodium sulphiteAntioxidant · Preservative
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
33% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheddar 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 “Cheddar cheese”: 6.65 kg CO₂e per kg of product.
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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