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Low amount of cheese, source of protein and calcium.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
2g
· 2%
Protein
25g
· 28%
Fat
27g
· 70%
Fiber
0g
Vitamins
B12
2µg · 83% DV
Vitamin A
270µg · 30% DV
B2
0.35mg · 27% DV
B5
0.5mg · 10% DV
Minerals
Calcium
720mg · 72% DV
Phosphorus
500mg · 71% DV
Zinc
4mg · 36% DV
Sodium
800mg · 35% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
17g
MONOUNSATURATED
7g
POLYUNSATURATED
1g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
People with lactose intolerance may experience gas, bloating, or diarrhea after eating cheese. Aged hard cheeses are often lower in lactose, but anyone with a milk allergy should avoid cheese entirely.
A small amount of cheese can fit into an evening meal or snack. Very salty cheeses may increase thirst, and eating close to bedtime can aggravate reflux in sensitive people.
Cheese provides protein and can contribute to a post-workout meal. Pairing it with a carbohydrate food such as fruit, potatoes, or whole-grain bread makes the meal more balanced for recovery.
It depends on the meal and your preferences. Cheese is usually more concentrated in flavor and often saltier, yogurt can be a lighter option, and eggs offer another versatile protein choice.
Cheese works well with tomatoes, cucumber, leafy greens, olives, nuts, and whole-grain bread. Combining it with vegetables and whole grains adds more fiber and variety to the meal.
Cheese can be frozen, although its texture may become crumbly or grainy after thawing. Frozen cheese is usually best used in cooked dishes such as omelets, toasties, baked dishes, or sauces.
Keep opened cheese refrigerated, wrapped well or stored in an airtight container. Use a clean knife each time and follow the package storage instructions and use-by date.
Brined cheese can be soaked briefly in cold water to reduce some of its surface salt. This may also soften the flavor and alter the texture.
Cheese can contribute nutrients that support bone health, but no single food strengthens bones by itself. Adequate vitamin D, regular weight-bearing exercise, and an overall balanced diet also matter.
Its protein and fat can help make a meal or snack more satisfying. Because it is easy to overeat, using a small amount alongside vegetables or whole grains is a practical approach.
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.