Cornish Cove Cheddar
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 411 kcal | 21% |
| Fat | 34.4 g | 49% |
| of which saturates | 21.2 g | 106% |
| Carbohydrate | 1.9 g | 1% |
| of which sugars | 1.1 g | 1% |
| Fibre | 1.2 g | — |
| Protein | 22.9 g | 46% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fromage cheddar cornish cove (Lait) • Piments Diablo (3%) • Sucre.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Establishment
- Long Clawson Dairy Limited
- Town
- Nottingham
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
In its category
97% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Mild cheddar” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
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