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Intensely flavored, firm, aged cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
403
KCAL / 100G
Carbs
1.3g
· 1%
Protein
24.9g
· 25%
Fat
33.1g
· 74%
Fiber
0g
Vitamins
Vitamin D
24µg · 120% DV
B12
1µg · 42% DV
Vitamin A
265µg · 29% DV
B2
0.35mg · 27% DV
Minerals
Phosphorus
512mg · 73% DV
Calcium
721mg · 72% DV
Zinc
3mg · 27% DV
Sodium
621mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
19.4g
MONOUNSATURATED
9.4g
POLYUNSATURATED
1g
Omega 6:3 ratio 6.9:1
Above the ideal 4:1 (6.9:1).
As Cheddar ages, it loses moisture and its proteins and fats break down in ways that concentrate flavor. That is why aged Cheddar tastes tangier, nuttier, and often feels firmer or slightly crumbly.
Wrap it in cheese paper, parchment, or wax paper, then place it loosely in a container or bag. This helps it breathe while reducing excess moisture buildup.
A properly stored block often keeps good quality for about 3 to 4 weeks in the refrigerator. Discard it if you notice extensive mold, a strong ammonia smell, or a sticky surface.
Yes, but freezing usually changes the texture and makes it more crumbly after thawing. It is best frozen for cooking use rather than for a cheese board.
Cooking does not remove its protein or fat, but heat can change texture and how the cheese melts. Very high heat may cause it to separate and release oil.
Because it is lower in moisture and more structurally broken down from aging, it can split or turn oily more easily than younger cheese. Gentle heat usually gives a better result.
It pairs well with apples, pears, potatoes, tomatoes, eggs, and whole-grain crackers. Its strong flavor also works well with mildly sweet or starchy foods.
Before exercise, it may feel heavy for some people because it is high in fat and digests more slowly. After exercise, it can work better as part of a meal that also includes carbohydrate-rich foods.
Not always. Aging usually reduces lactose, so some people tolerate it better than fresh dairy, but those who are very sensitive can still react.
People with a dairy allergy should avoid it completely. Those managing sodium intake, saturated fat intake, or dairy sensitivity may also need to watch portion size and frequency.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.