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Rich in protein and calcium, flavorful and versatile cheese.
CALORIES
GI
POTASSIUM
FIBER
Cheddar cheese is a processed dairy product known for its rich flavor and nutrient-dense profile. Per 100 g, it provides 402 calories, 25 g of protein, and 33 g of fat, while containing just 1.3 g of carbohydrates. It contains no fiber and has a glycemic index of 0.
Its protein and fat content can make it a satisfying addition to meals and snacks. Cheddar can fit omnivorous, vegetarian, Mediterranean, flexitarian, gluten-free, and keto eating patterns. As a dairy product, it is not suitable for people with dairy allergies.
Selected: 100 g
402
KCAL / 100G
Carbs
1.3g
· 1%
Protein
25g
· 25%
Fat
33g
· 74%
Fiber
0g
Vitamins
B12
1µg · 42% DV
Vitamin A
265µg · 29% DV
B2
0.35mg · 27% DV
Biotin
2.5µg · 8% 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
21g
MONOUNSATURATED
9.4g
POLYUNSATURATED
1g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
Cheddar melts more evenly over moderate heat, while very high heat can make it separate and turn oily. Add grated cheese near the end of cooking when possible.
Overheating tightens the cheese proteins and allows fat to separate. Gentle heat and avoiding prolonged baking or frying help keep the texture smoother.
Keep opened cheddar refrigerated and tightly wrapped or in an airtight container. Wrapping the cut surface in parchment or wax paper before placing it in a container can help prevent drying.
Yes, cheddar can be frozen, although it may become crumbly or slightly grainy after thawing. Frozen and thawed cheddar is usually best used in cooked dishes such as omelets, toasties, pasta, or sauces.
Mild cheddar is generally softer and has a gentler flavor, while mature cheddar has been aged longer and tastes sharper and more complex. Mature cheddar is often especially useful for grating because a little can add substantial flavor.
Cheddar works well with apples, pears, tomatoes, eggs, whole-grain bread, and roasted vegetables. Fruit and vegetables add freshness that balances cheddar’s rich, savory character.
Cheddar can fit well after exercise as part of a meal that also includes carbohydrate-rich foods, contributing to daily protein intake. Because it is high in fat, a large serving immediately before intense exercise may feel heavy for some people.
Eating cheddar at night is not inherently harmful; portion size and overall dietary pattern matter more. People prone to reflux or indigestion may prefer to avoid large, rich servings close to bedtime.
Cheddar can contribute protein and calcium, but no single food protects bone health on its own. Weight-bearing activity, adequate vitamin D, and an overall varied diet are also important.
Aged cheeses such as cheddar are often lower in lactose than milk, but individual tolerance varies. People with lactose intolerance may tolerate small amounts, whereas anyone with a milk allergy should avoid cheddar entirely.
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Nutrition data compiled from USDA FoodData Central and scientific sources.