Blue cheese
Prefix 029: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 100 kcal | 5% |
| Total fat | 8.0 g | 10% |
| Saturated fat | 5.0 g | 25% |
| Total carbohydrate | 0.00 g | 0% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 6.0 g | 12% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated December 30, 2019 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Raw Whole Cow's Milk, Salt, Cheese Cultures Microbial Rennet, Select Penicillium Roqueforti.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
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 Values: 21 CFR 101.9 (FDA).
- 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.