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White cheese served heated; rich in protein and calcium, but typically high in sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thin) of Heated white cheese (30 g) has 81 calories. That works out to 270 calories per 100 g. It contains 1.2 g of carbs, 4.3 g of protein, 6.5 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (thin) · 30 g
81
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
4.3g
· 9% DV
Fat
6.5g
· 8% 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 6% · Protein 21% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 4.26 g | 21% |
| Trans fat | 0.21 g | |
| Sodium | 345 mg | 15% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 4.3 g | 9% |
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 slice (thin) | 30 g | 81 kcal |
| 1 slice (thin) | 20 g | 54 kcal |
| 1 slice (medium) | 30 g | 81 kcal |
| 1 slice (thick) | 45 g | 122 kcal |
| 1 piece (small) | 50 g | 135 kcal |
| 2 slice (medium) | 60 g | 162 kcal |
| 1 piece (medium) | 75 g | 203 kcal |
| 1 serving (medium) | 80 g | 216 kcal |
| 100 g | 100 g | 270 kcal |
| 1 serving (large) | 120 g | 324 kcal |
| 1 cup (diced) | 150 g | 405 kcal |
Calculated from 270 calories per 100 g.
Yes, you can heat white cheese, but it usually softens rather than melting into a smooth, stretchy layer. Warm it gently and serve it promptly, since prolonged heating can make it watery or crumbly.
Heated white cheese usually does not melt like mozzarella or cheddar. It tends to soften while keeping some shape, although the result varies with its moisture and texture.
Use thick, firm slices and a clean, hot grill surface for heated white cheese. Turn the slices carefully and only once they have formed a little crust; softer, wetter pieces are more likely to break.
Yes, you can microwave heated white cheese in a microwave-safe dish. Heat it in short bursts and check between them, because a long heating time can make the cheese release moisture or turn mushy.
A firm, sliceable white cheese is easiest to heat without it crumbling. Very soft or moist cheese may release liquid, so patting the surface dry can help it hold together during cooking.
Heated white cheese can turn rubbery when it gets too hot or stays on the heat too long. Use gentle, brief heating and take it off as soon as it is warm and softened.
Heated white cheese pairs well with bread, tomatoes, olives, and fresh herbs. For a simple meal, serve it warm alongside a salad or roasted vegetables rather than adding another salty cheese.
No, heated white cheese is not necessarily the same as feta. Turkish white cheese and feta can differ in how they are made, salted, and textured, so they may behave differently when heated.
Yes, heated white cheese can be added to baked dishes such as pies or vegetable bakes. It softens rather than forming a smooth melted layer, so combine it with ingredients that help hold the filling together.
Store leftover heated white cheese in a covered container in the refrigerator and eat it promptly. Reheat only the portion you plan to serve, since repeated heating can make its texture drier or more crumbly.
Vitamins
B12
0.51µg · 21% DV
B2
0.08mg · 6% DV
Vitamin A
54µg · 6% DV
B5
0.17mg · 3% DV
Minerals
Sodium
345mg · 15% DV
Calcium
148mg · 15% DV
Phosphorus
101mg · 14% DV
Zinc
0.87mg · 8% DV
Potassium ⭐
19mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 1 slice (thin) (30 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.
Heated white cheese is white cheese served warm rather than a distinct traditional dish. In Turkey, where white cheese is a familiar breakfast staple, it may be warmed briefly in a pan, oven or on bread. The heat softens it; depending on the cheese, it may still hold its shape or become creamy.
It works well at breakfast with bread, tomatoes and cucumber, and can also be added to a sandwich or toast. Its savoury, often salty flavour makes a modest portion satisfying. It provides protein and calcium, though it is typically high in sodium. For a lighter plate, warm it without extra oil and serve it with plenty of fresh vegetables.
Medium
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
4.26g
MONOUNSATURATED
1.77g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.