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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
264
KCAL / 100G
Carbs
2.6g
· 4%
Protein
14.2g
· 22%
Fat
21.3g
· 74%
Fiber
0g
Vitamins
B12
1.4µg · 58% DV
B2
0.32mg · 25% DV
Vitamin A
210µg · 23% DV
B5
0.42mg · 8% DV
Minerals
Sodium
1300mg · 57% DV
Calcium
493mg · 49% DV
Phosphorus
337mg · 48% DV
Zinc
3mg · 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
13.4g
MONOUNSATURATED
5.9g
POLYUNSATURATED
0.73g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
During aging, changes in proteins and fats create a more pronounced, salty and slightly tangy flavor. It therefore tends to taste more intense than fresher white cheese.
If it tastes overly salty, briefly soaking it in cold water can mellow the saltiness. Soaking it for too long can dilute its flavor and soften its texture.
Keep it refrigerated in a clean, tightly closed container. If it is sold in brine, keeping the cheese covered by its brine helps prevent drying and surface spoilage.
Yes, but freezing can make it more crumbly or watery after thawing. Thawed cheese is often best used in cooked dishes such as omelets, pastries or sauces rather than served on its own.
It usually softens and crumbles rather than melting into long strings like mozzarella or kashar cheese. That makes it useful in baked dishes, scrambled eggs and savory pastries.
Tomatoes, cucumbers, olives, fresh herbs and whole-grain bread are classic pairings. Unsalted vegetables or fruit can also balance its savory flavor.
Its protein can contribute to a post-exercise meal or snack. Pairing it with a carbohydrate food plus fruit or vegetables makes the meal more balanced than eating it alone.
No. Aging may reduce lactose, but it does not automatically make cheese lactose-free. People with lactose intolerance should check the label, consider their own tolerance and choose lactose-free products when needed.
No. It contains milk proteins and may trigger an allergic reaction; aging does not make it safe for a milk allergy.
Yes. It is a processed dairy food because milk is curdled, salted and aged. Processing alone does not make a food unhealthy; ingredient quality, portion size and storage still matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.