1 slice (medium) of Strained Cheese (40 g) has 88 calories. That works out to 220 calories per 100 g. It contains 1 g of carbs, 6.6 g of protein, 6.4 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Strained Cheese?

Strained cheese is a compact, fresh white cheese made by draining whey from curds. It has a smooth surface and a dense texture that may crumble slightly when cut, with a mild, often lightly salty flavour. In Turkey, it commonly appears at breakfast with bread, tomatoes, cucumber and olives, and is also used in sandwiches or as a filling for savoury pastries. Elsewhere, it can be served much like other fresh white cheeses, on toast or alongside vegetables.

It is protein-rich and low in carbohydrates, while its dense, rich texture makes a modest portion satisfying. Pair it with fresh produce for a lighter plate, or crumble a little over salad for a more substantial meal.

Strained Cheese Nutrition Facts

Selected: 100 g

220

KCAL / 100G

Carbs

2.5g

· 1% DV

Protein

16.5g

· 33% DV

Fat

16g

· 21% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 5% · Protein 30% · Fat 65%

Strained Cheese Vitamins & Minerals

Vitamins

B12

1.2µg · 50% DV

0.35mg · 27% DV

Vitamin A

220µg · 24% DV

0.45mg · 9% DV

Minerals

Phosphorus

340mg · 49% DV

Calcium

480mg · 48% DV

Sodium

650mg · 28% DV

Selenium

11µg · 20% DV

How Nutritious Is Strained Cheese?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

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.

Strained Cheese Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Strained Cheese

To burn the 220 calories in 100 g:

🚶

54min

Walking (5 km/h)

🏃

22min

Running (8 km/h)

🚴

30min

Cycling

🏊

26min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Strained Cheese Processed?

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.

Does Strained Cheese Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Strained Cheese Good For?

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

Strained Cheese Fat Profile

SATURATED

10.2g

MONOUNSATURATED

4.1g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 2.8:1

Below the ideal 4:1 — a good omega balance.

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🥒

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🧀

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Frequently Asked Questions About Strained Cheese

What is strained cheese?

Strained cheese is fresh cheese made by draining whey from curds, which gives it a more compact texture than loose curds. Turkish strained cheese is typically mild and white; depending on how much moisture is removed, it can be soft or sliceable.

How is strained cheese made?

Strained cheese is made by coagulating milk, then draining the curds to remove whey. How firmly the curds are pressed and how long they drain affect whether the finished cheese is moist and soft or compact enough to slice.

How is strained cheese different from cottage cheese?

Strained cheese is usually formed into a more compact, cohesive piece, while cottage cheese has distinct, loose curds. Their taste and moisture vary by product, but cottage cheese is generally eaten by the spoonful and strained cheese can often be sliced or spread.

How is strained cheese different from cream cheese?

Strained cheese is made from drained curds and usually has a fresher, less rich taste than cream cheese. It may be soft or sliceable, whereas cream cheese is typically smooth and spreadable; they may not behave the same way in baking.

Can you use strained cheese in pastry?

Yes, strained cheese works well as a pastry filling because its compact texture is easy to crumble or spread. Mash it with a fork first, then season it or combine it with herbs before filling pastries, pies, or savory buns.

Does strained cheese melt?

Strained cheese softens when heated, but it generally does not melt into long, stretchy strands like mozzarella. It works as a filling in baked dishes; for a smoother texture, mash it and mix it with other ingredients before cooking.

Can strained cheese replace ricotta?

Yes, strained cheese can replace ricotta in many savory fillings and baked dishes. Mash it first to loosen its texture, and expect a slightly different flavor and moisture level; recipes that rely on ricotta’s specific creaminess may need adjustment.

How should you store strained cheese after opening?

Keep strained cheese refrigerated in a covered container and use a clean utensil each time. Follow the storage directions on its package after opening, and avoid leaving it at room temperature for extended periods.

Can you freeze strained cheese?

Yes, you can freeze strained cheese, but thawing may make it watery or grainier. Freeze it in a sealed portion and use the thawed cheese in cooked dishes such as pastries, omelets, or casseroles rather than expecting its original texture.

How can you tell if strained cheese has gone bad?

Discard strained cheese if it develops mold, an unusual odor, a changed color, or a sticky surface. A swollen package or improper refrigeration is also a reason not to eat it; tasting it is not a safe way to check.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026