Four cheese sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 133 kcal | 7% |
| Fat | 9.4 g | 13% |
| of which saturates | 6.2 g | 31% |
| Carbohydrate | 4.8 g | 2% |
| of which sugars | 2.2 g | 2% |
| Fibre | 0.10 g | — |
| Protein | 7.2 g | 14% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Milk, Water, Single Cream (Milk) (10%), Grana Padano Cheese (9%) (Grana Padano Cheese (Milk) Preservative: Lysozyme (Egg)), Provolone Cheese (Milk) (6%), Pecorino Cheese (Milk) (2%), Cornflour, Mascarpone Cheese (Milk) (1%), Salt, Dried Mustard, Potato Starch, Ground White Pepper, Turmeric, Ground Pimentoes
- E1105LysozymePreservative
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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