Mature Red Cheddar
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 390 kcal | 20% |
| Fat | 32.0 g | 46% |
| of which saturates | 20.8 g | 104% |
| Carbohydrate | 0.10 g | 0% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 25.5 g | 51% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lait • sel • Colorant : Rocou • Ferments lactiques • préqure végétarienne.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E160bAnnattoColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
10% 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 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.