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Contains protein and healthy fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fresh cheese with walnuts (60 g) has 206 calories. That works out to 344 calories per 100 g. It contains 6.3 g of carbs, 2.7 g of protein, 1.5 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 23% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 60 g
206
KCAL / 60G
Carbs
6.3g
· 2% DV
Protein
2.7g
· 5% DV
Fat
1.5g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 22% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 206 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 5.52 g | 28% |
| Trans fat | 0.12 g | |
| Sodium | 228 mg | 10% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 2.7 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 60 g | 206 kcal |
| 1 tablespoon (mini) | 15 g | 52 kcal |
| 2 tablespoon (small) | 30 g | 103 kcal |
| 1 piece (small) | 75 g | 258 kcal |
| 100 g | 100 g | 344 kcal |
| 1 piece (medium) | 100 g | 344 kcal |
| 1 serving (large) | 120 g | 413 kcal |
| 1 cup (diced) | 150 g | 516 kcal |
| 1 pack (small) | 180 g | 619 kcal |
Calculated from 344 calories per 100 g.
Fresh cheese with walnuts is a simple combination of soft, fresh cheese and chopped walnuts, served mixed together or as a topping. There is no single fixed recipe, so the cheese’s texture and saltiness can vary.
To make fresh cheese with walnuts, crumble or mash fresh cheese and fold in chopped walnuts. Add the walnuts shortly before serving to keep them crunchy, and taste the cheese before adding any salt.
A mild, soft fresh cheese works best for fresh cheese with walnuts. You can use curds, farmer-style cheese, or another fresh cheese; choose a less salty option if you want the walnut flavor to stand out.
Serve fresh cheese with walnuts on toast or crackers, or alongside fresh vegetables. It also works on a breakfast or appetizer board; add the walnuts just before serving if you want them to stay crisp.
Fresh cheese with walnuts pairs well with crusty bread, fresh fruit, and honey. The sweet-and-salty contrast is especially pleasant, but taste the cheese first so the added honey does not overwhelm a mild flavor.
Yes, fresh cheese with walnuts can be used as a filling or spread in cooked dishes, but fresh cheese may release moisture when heated. For better texture, stir in the walnuts after cooking whenever the recipe allows.
You can freeze fresh cheese with walnuts, but thawing often makes fresh cheese watery or grainy and softens the walnuts. For the best texture, prepare it fresh and refrigerate leftovers rather than freezing the mixture.
Keep fresh cheese with walnuts covered in the refrigerator and follow the use-by guidance for the fresh cheese you used. If you mixed it at home, add walnuts close to serving time so they do not soften in storage.
No, fresh cheese with walnuts is not necessarily the same as walnut cream cheese. It can be made with many kinds of fresh cheese, while cream cheese gives it a richer, smoother spread and a different flavor.
Babies should not be given whole walnuts because they are a choking hazard. If introducing fresh cheese with walnuts, use finely ground walnuts and an age-appropriate cheese texture, and check with your child’s clinician if allergy risk is a concern.
Vitamins
B12
0.54µg · 23% DV
Vitamin A
108µg · 12% DV
B2
0.13mg · 10% DV
Biotin
2.4µg · 8% DV
Minerals
Phosphorus
156mg · 22% DV
Calcium
132mg · 13% DV
Copper
0.11mg · 12% DV
Manganese
0.25mg · 11% DV
Sodium
228mg · 10% DV
Potassium ⭐
90mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 206 calories in 1 serving (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fresh cheese with walnuts combines soft, mildly tangy fresh cheese with the earthy flavour and crunch of chopped walnuts. It is a simple pairing rather than a single fixed recipe, so the cheese’s firmness and seasoning can vary.
In Turkey, it can appear at breakfast with bread and tea or be served as a small meze. English-speaking diners might also enjoy it on toast or as part of a cheese board. The cheese contributes protein, while walnuts bring richness; serve a modest portion with fresh vegetables or fruit for a lighter meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.52g
MONOUNSATURATED
4.26g
POLYUNSATURATED
1.86g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.