Vintage Cheddar Cheese
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 430 kcal | 21% |
| Fat | 37.4 g | 53% |
| of which saturates | 22.5 g | 94% |
| Carbohydrate | 0.10 g | 0% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 23.3 g | 47% |
| Sodium | 0.69 g | 30% |
Open Food Facts, ODbL, record updated 25 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Pasteurised cows' milk, Salt, Cultures (Lactococcus lactis subsp. cremoris), Enzyme (Calves rennet).
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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