Feta cheese in brine
Prefix 062 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 267 kcal | — |
| Fat | 23.3 g | 31% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 3.3 g | — |
| of which sugars | 0.00 g | 0% |
| Protein | 16.7 g | — |
| Sodium | 1.1 g | 46% |
Open Food Facts, ODbL, record updated September 29, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Pasteurized milk Bacterial culture Salt Microbial enzyme Calcium chloride Lipase. Packaged in brine (water, salt, lactic acid). Contains: Milk. Ingrédients: Lait pasteurisé Culture bactérienne. Sel Enzyme microbien Chlorure de calcium Lipase. Emballé en saumure (eau, sel, acide lactique). Contient: Lait. Empty & Replace Lid Videz et remettez le couvercle P how2recycle.info PLASTIC PLASTIQUE TUB CONTENANT 27735 01707 T PREPARED FOR-PRÉPARÉ POUR: WAL-MART CANADA CORP IDAD ARGENTIA NO HOSISSAVICA, ONTARIO 15 1P9 €2029 MADE IN CANADA FRON DONES AND INPORTED INGREDIENTS GUARANTEED SATISFACTION GARANTIE 1-888-778-8525
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Feta-type cheese”: 5.56 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.