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Protein- and calcium-rich fermented dairy food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
2.1g
· 2%
Protein
23.4g
· 27%
Fat
27.8g
· 71%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Vitamin A
265µg · 29% DV
B2
0.35mg · 27% DV
B5
0.42mg · 8% DV
Minerals
Calcium
720mg · 72% DV
Phosphorus
460mg · 66% DV
Sodium
714mg · 31% DV
Zinc
3mg · 27% 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
— Not 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
17.8g
MONOUNSATURATED
7.7g
POLYUNSATURATED
1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Fermentation produces acids and flavor compounds that can give cheese a tangier, more pronounced taste. The final flavor depends on the milk, cultures used, and aging conditions.
Keep it refrigerated in an airtight container or tightly wrapped to limit drying and odor transfer. If it is sold in brine, keeping the cheese in its brine can help preserve its texture.
Yes, but freezing can make the texture more crumbly or rubbery after thawing. Thawed cheese is usually best used in cooked dishes such as omelets, pastries, sauces, or baked meals.
Mold on soft, shredded, or brined fermented cheese is generally a reason to discard the product. With a firm block cheese, a small surface mold may sometimes be cut away generously, but when in doubt, discard it.
Fermentation may reduce some lactose, so certain people may tolerate fermented cheese better than fresh dairy. Lactose content varies by product, and this does not make it safe for anyone with a milk allergy.
Its protein can contribute to a post-workout meal. Pairing it with a carbohydrate food such as fruit, potatoes, or whole-grain bread can make the meal more balanced for recovery.
A small serving is fine for many people, but rich, full-fat cheese can aggravate reflux or indigestion in sensitive individuals. Avoid a large portion immediately before lying down if this is an issue for you.
It works well with tomatoes, cucumbers, olives, walnuts, fresh herbs, and eggs. For a sweet-savory pairing, try it with pear, fig, or grapes.
Fresh cheeses are usually milder and moister, while fermented cheeses develop more complex flavors through bacterial cultures. Fermented varieties often have a tangier aroma, firmer texture, and more pronounced taste.
Many fermented cheeses can be high in salt, especially when they are brined or aged. People following a sodium-restricted diet, including those with high blood pressure or kidney disease, should check the label and keep portions moderate.
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.