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High in fat and salt, source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
370
KCAL / 100G
Carbs
2g
· 2%
Protein
21g
· 23%
Fat
30g
· 75%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
B2
0.45mg · 35% DV
Vitamin A
260µg · 29% DV
B5
0.5mg · 10% DV
Minerals
Calcium
700mg · 70% DV
Phosphorus
450mg · 64% DV
Sodium
1200mg · 52% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
19g
MONOUNSATURATED
8g
POLYUNSATURATED
1g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
This type of cheese is often made with brining or heavy salting, which gives it a strong salty taste. Soaking it briefly in water can reduce some of the saltiness, though it may soften the texture.
It can be eaten alone, but pairing it with tomatoes, cucumbers, herbs, or whole grains usually makes the meal feel more balanced. Fresh vegetables also help offset its rich, salty flavor.
That depends on the specific style; some soften nicely with heat while others hold their shape. It works well in pastries, pans, and baked dishes, but a small test is the best way to judge its behavior.
Because it provides protein, it can fit into a post-workout meal or snack. But its high fat and salt content may feel heavy before exercise for some people, especially in larger portions.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. Still, a rich, salty cheese late in the evening may leave some people feeling thirsty or uncomfortable.
Keep it refrigerated in a sealed container to limit air exposure. If it comes in brine, storing it in that liquid can help prevent drying out and preserve flavor.
Yes, but freezing can make the texture more crumbly or dry after thawing. For that reason, previously frozen cheese is often better in cooked dishes than served as neat slices.
Fatty salty cheese is usually richer, denser, and more assertive in flavor. A milder white cheese may be a better choice if you want a lighter taste or more flexibility in meals.
People with a dairy allergy should avoid it. Those who need to limit sodium or saturated fat, such as individuals with blood pressure or heart-related concerns, should be more mindful with portions.
It means the cheese has gone through steps such as salting, brining, aging, or standardization during production. That can improve shelf life and consistency, but it often also means a noticeably salty product.
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.