VINTAGE CHEDDAR CHEESE SAUCE
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 174 kcal | 9% |
| Fat | 13.8 g | 20% |
| of which saturates | 8.1 g | 41% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 6.1 g | 12% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 19 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
e made with vintage Cheddar cheese, cheese and butter Heat contents gently in a saucepan stirring occasionally Do not bol Cut pouch along the top before placing in microwave 750W 1 min 30 secs 900W min 10 secs NUTRITION To mover ky 13.80 of which Fibrebre Stand serve Take care when removing hot liquids from microwave reheat Orate some M&S Cheddar and combine with some your bread then top with and bubbly for the perfed chesn Whole Milk Vintage Cheddar Cheese M Cheese (Milk) (%) Double Cream (Mi Comfour Salt Dried Mustard Ground White Pepper Mustard meg Ground Pimentoes ingredients in bold
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese sauces”: 4.17 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
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