Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 387 kcal | 19% |
| Fat | 32.0 g | 46% |
| of which saturates | 23.0 g | 115% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 4.8 g | 5% |
| Fibre | 0.00 g | — |
| Protein | 25.0 g | 50% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Leche pasteurizada de vaca, sal, fermentos lácticos, coagulante microbiano y colorante (cariteno)
The ingredient list is only available in Spanish in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.