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Sharp, firm, yellow cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
402
KCAL / 100G
Carbs
1.3g
· 1%
Protein
25g
· 25%
Fat
33g
· 74%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Biotin
16µg · 53% DV
Vitamin A
265µg · 29% DV
B2
0.35mg · 27% DV
Minerals
Phosphorus
512mg · 73% DV
Calcium
721mg · 72% DV
Zinc
4mg · 36% DV
Sodium
621mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
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
21g
MONOUNSATURATED
9.4g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
Wrap it well and keep it refrigerated to limit drying and odor transfer. Cheese paper or parchment plus a sealed container usually works better than leaving it in loose plastic.
Yes, but freezing can make the texture more crumbly after thawing. It is usually best frozen for cooking use, especially shredded or block portions.
Yes, Cheddar melts well and gives a rich, savory flavor to toasties, burgers, sauces, and baked dishes. Gentle heat helps keep it smoother and reduces oil separation.
Cheddar pairs well with apples, pears, tomatoes, potatoes, eggs, whole-grain bread, and pickles. Its sharpness also works nicely with mustard or chutney.
It can contribute protein after training, especially as part of a meal or snack. Because it is also high in fat, some people may prefer pairing it with easier-to-digest foods depending on timing.
No single food causes weight gain just because of the time you eat it. What matters most is your overall intake and portion size across the day.
Not exactly. They can be used in similar ways, but Cheddar has a distinct production method and often develops a sharper, more pronounced flavor.
Not necessarily, but aged Cheddar often contains less lactose than fresh dairy products. People with lactose intolerance may tolerate small amounts better, but individual response varies.
Anyone with a milk allergy should avoid it because it contains dairy allergens. People limiting saturated fat or sodium may also want to watch portion size.
Cheddar is a processed dairy product, but that does not automatically make it unhealthy. The bigger factors are ingredient quality, portion size, and how it fits into your overall diet.
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.