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Generic cheese Calories
Rich in calcium and protein, generic full-fat cheese profile
CALORIES
GI
POTASSIUM
FIBER
Generic cheese Nutrition Facts
Selected: 100 g
402
KCAL / 100G
Carbs
1.3g
· 1%
Protein
25g
· 25%
Fat
33g
· 74%
Fiber
0g
Generic cheese Vitamins & Minerals
Vitamins
B12
1.1µg · 46% DV
Vitamin A
330µg · 37% DV
B2
0.35mg · 27% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
512mg · 73% DV
Calcium
721mg · 72% DV
Zinc
3mg · 27% DV
Sodium
621mg · 27% DV
Generic cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Generic cheese Processed?
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.
Does Generic cheese Contain Allergens?
Contains these allergens:
Which Diets Is Generic cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Generic cheese Fat Profile
SATURATED
19g
MONOUNSATURATED
8.7g
POLYUNSATURATED
1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Generic cheese
Generic cheese — Frequently Asked Questions
How should cheese be stored after opening?
Keep cheese refrigerated in a clean, airtight container or wrap that limits drying while avoiding excess trapped moisture. Cheese in brine should generally remain covered by its brine, and grated cheese dries out faster than a whole piece.
Can cheese be frozen?
Yes, cheese can be frozen, especially if you plan to cook with it later. Thawing may make it crumbly or cause it to release moisture, so it often works better in sauces, omelettes, casseroles, or baking than on a cheese board.
Is it safe to cut mold off cheese and eat the rest?
For soft, shredded, or sliced cheese, discard the whole product if mold appears. With a firm, intact block, removing a generous area around and below the mold may be acceptable, but discard it if the smell, texture, or surface is otherwise spoiled.
Why does cheese sometimes become rubbery or fail to melt?
Melting depends on the cheese's moisture, acidity, age, and how it was made. Aged or low-moisture cheeses, or cheese cooked at very high heat for too long, can become chewy and release oil instead of melting smoothly.
What foods pair well with cheese for a balanced meal?
Vegetables such as tomatoes, peppers, and leafy greens add freshness and contrast to cheese's rich flavor. Pairing cheese with whole grains or legumes can make a meal more filling; if the cheese is salty, go easy on cured meats, olives, and pickles in the same meal.
Is cheese better before or after a workout?
Cheese can contribute protein to a post-workout meal, especially when paired with a carbohydrate food such as fruit, bread, or potatoes. Before exercise, richer cheeses may feel heavy for some people, so timing and portion size should match personal tolerance.
Is eating cheese at night bad for you?
Eating cheese at night is not automatically harmful; the overall diet and your individual digestion matter more. People prone to reflux may find that fatty or salty cheese close to bedtime worsens symptoms.
Can cheese fully replace milk in the diet?
Not completely, because cheese and milk differ in water content, processing, and how they are typically used. Cheese is a concentrated food, while milk provides a fluid dairy option with a different nutritional and culinary role.
Can people with lactose intolerance eat cheese?
Some people tolerate aged, firm cheeses better because fermentation and aging can reduce lactose. Tolerance varies, and milk allergy is different from lactose intolerance: anyone with a milk allergy should avoid cheese.
What does it mean when cheese is processed?
Processed cheese is usually made by heating and blending cheese with emulsifying salts and sometimes other ingredients to create a uniform product. This can improve meltability and shelf life, but checking the ingredient list is useful for assessing added salt and additives.
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Nutrition data compiled from USDA FoodData Central and scientific sources.