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Creamy cheese sauce, rich flavor, ready-to-use
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Calve cheese sauce (30 g) has 87 calories. That works out to 290 calories per 100 g. It contains 2.1 g of carbs, 1.1 g of protein, 8.1 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 9% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
87
KCAL / 30G
Carbs
2.1g
· 1% DV
Protein
1.1g
· 2% DV
Fat
8.1g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 5% · Fat 85%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.06 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 2.1 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 1.1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 87 kcal |
| 1 teaspoon (extra small) | 5 g | 15 kcal |
| 1 tablespoon (small) | 15 g | 44 kcal |
| 1 serving (medium) | 30 g | 87 kcal |
| 1 piece (medium) | 30 g | 87 kcal |
| 3 tablespoon (large) | 45 g | 131 kcal |
| 100 g | 100 g | 290 kcal |
| 1 cup (large) | 120 g | 348 kcal |
| 1 pack (whole) | 250 g | 725 kcal |
Calculated from 290 calories per 100 g.
Calve cheese sauce is a packaged, processed, ready-to-use cheese-flavoured sauce, not simply melted cheese. The exact ingredients and cheese content depend on the current product formulation, so the package ingredient list is the source for those details.
Yes. Spoon Calve cheese sauce over a hot baked potato, or warm it gently first so it spreads more easily. Add it just before serving to keep the potato skin from becoming soft.
Yes, Calve cheese sauce can be warmed in a microwave. Transfer only the amount you need to a microwave-safe dish, heat it briefly, and stir between intervals; avoid overheating, which can affect its smooth texture.
Yes. Refrigerate Calve cheese sauce after opening, close the package securely, and follow its storage and use-after-opening directions. Do not leave it sitting at room temperature for an extended period.
Freezing Calve cheese sauce is not recommended. Once thawed, a creamy sauce like this may split or turn grainy, so it may not have the same smooth consistency for dipping or topping.
Yes, Calve cheese sauce can be served as a dip for tortilla chips, fries, or vegetables. Serve it straight from the package or warm it gently, and put out only what you plan to eat.
Yes, you can spread a thin layer of Calve cheese sauce inside a grilled cheese sandwich. Use it alongside sliced cheese rather than as a thick filling, since the sauce can run out as the bread heats.
Calve cheese sauce is a ready-made processed product with a set flavour and texture, while homemade cheese sauce is usually prepared from scratch and can be adjusted to taste. They may not behave the same way in recipes.
Yes. You can stir Calve cheese sauce into freshly cooked, drained pasta without cooking the sauce separately. If it feels too thick, loosen it with a little hot pasta water while mixing.
Calve cheese sauce can turn oily if it gets too hot or is heated for too long, causing its creamy mixture to separate. Warm it gently and stir; stop once it is hot rather than bringing it to a boil.
Vitamins
B12
0.21µg · 9% DV
B2
0.05mg · 4% DV
Vitamin A
33µg · 4% DV
Vitamin E
0.36mg · 2% DV
Minerals
Sodium
270mg · 12% DV
Phosphorus
27mg · 4% DV
Calcium
36mg · 4% DV
Iodine
3µg · 2% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Calve cheese sauce is a ready-to-use, creamy, cheese-flavoured sauce made for adding a savoury finish without any preparation. Its rich, mellow taste works well with fries, burgers and sandwiches; you can also stir a little through hot pasta or serve it as a dip for vegetables and snacks. For a familiar home-style use, offer it alongside a simple meal rather than making it the main feature.
It is energy-dense and relatively low in protein: a 100 g portion provides 290 kcal. Use a small spoonful for flavour, or mix some with plain yoghurt to make a lighter dip. It pairs especially well with baked potatoes and crisp vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
2.55g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.