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Source of protein and calcium, contains saturated fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
2g
· 2%
Protein
25g
· 28%
Fat
28g
· 70%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Vitamin A
265µg · 29% DV
B2
0.35mg · 27% DV
Biotin
2.5µg · 8% DV
Minerals
Calcium
720mg · 72% DV
Phosphorus
500mg · 71% DV
Zinc
4mg · 36% DV
Sodium
700mg · 30% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
18g
MONOUNSATURATED
7g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Wrap it to limit air exposure, ideally in cheese paper or parchment, then keep it in a closed container in the fridge. Tight plastic wrap alone can trap too much moisture and affect texture.
Yes, but freezing often makes the texture more crumbly after thawing. It usually works better later in grated, melted, or cooked dishes than on a fresh cheese board.
Not always; on firm block cheeses, cutting away the moldy area generously can sometimes be enough. If there is a bad smell, widespread mold, slime, or the cheese is soft, it is safer not to eat it.
It can fit either time, but some people find it heavy right after training because it is rich in both protein and fat. Pairing it with a carbohydrate source can make it more practical around exercise.
No single time of day causes weight gain by itself; overall intake and portion size matter more. Cheese is energy-dense, so it is easy to overeat if you are not paying attention.
Vegetables, whole-grain bread, fruit, olives, and legumes all pair well with it. These combinations add variety and can make the meal feel more balanced than eating cheese alone.
Cooking changes texture, moisture, and melting behavior more than it changes the protein itself. Very high heat for a long time can affect flavor and structure, but it does not simply make the protein disappear.
Its relatively high fat content can slow gastric emptying and make it feel richer than lighter dairy foods. Some people also react to dairy itself and notice bloating or discomfort.
Some aged block cheeses are often tolerated better than fresh dairy foods. Tolerance varies a lot, so starting with a small amount is the safest approach.
Block cheese is usually firmer, easier to slice or grate, and often better for cooking applications where structure matters. Spreadable cheese is softer and more convenient for quick use on bread or crackers.
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.