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Source of protein and calcium, spreadable fresh cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Kerry spreadable curd cheese (20 g) has 34 calories. That works out to 170 calories per 100 g. It contains 0.9 g of carbs, 2 g of protein, 2.4 g of fat and 0 g of fiber. Its 34 mg of Phosphorus covers 5% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 20 g
34
KCAL / 20G
Carbs
0.9g
· 0% DV
Protein
2g
· 4% DV
Fat
2.4g
· 3% 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 11% · Protein 24% · Fat 65%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0.07 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 2 g | 4% |
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 tablespoon (medium) | 20 g | 34 kcal |
| 1 teaspoon (small) | 5 g | 9 kcal |
| 1 tablespoon (thin) | 15 g | 26 kcal |
| 1 serving (small) | 30 g | 51 kcal |
| 2 tablespoon (double) | 40 g | 68 kcal |
| 1 serving (medium) | 60 g | 102 kcal |
| 100 g | 100 g | 170 kcal |
| 1 serving (large) | 100 g | 170 kcal |
| 1 pack (whole) | 200 g | 340 kcal |
Calculated from 170 calories per 100 g.
No. Kerry spreadable curd cheese has a smooth, spreadable texture, while cottage cheese usually has distinct curds. They are both fresh cheeses, but they do not behave identically in recipes.
Yes, it can work in sandwiches, dips, and other savoury spreads. Its curd-cheese taste and texture differ from cream cheese, so it may not give the same rich, dense result in frosting or cheesecake.
It is a fresh curd cheese prepared to have a smooth, spreadable texture, so it is not the same as unprocessed, homemade curds. The precise ingredients can vary by product formulation; the pack gives the product-specific list.
It can be used, but the result may be softer and less rich than a cheesecake made with cream cheese. For a baked recipe, use a recipe designed for fresh curd cheese rather than assuming the swap is one-to-one.
It softens and blends into warm food, but it does not melt into long, stretchy strands like mozzarella. Stir it into a sauce near the end of cooking to help keep the texture smooth.
Spread it on toast or crackers, or pair it with cucumber, tomatoes, herbs, or smoked salmon. Its mild fresh-cheese flavour also works as a sandwich spread or as a base for a savoury dip.
Keep it refrigerated with the pack sealed, and follow the storage and use-after-opening instructions on the packaging. Use a clean utensil each time to avoid introducing crumbs or other food into the cheese.
Yes, but freezing may make it watery or grainy after thawing, which can spoil its spreadable texture. It is more suitable for a cooked dish after thawing than for serving as a fresh spread.
It is generally suitable if it is made from pasteurised milk. Avoid dairy made with unpasteurised milk during pregnancy; if the product’s pasteurisation status is unclear, ask your healthcare professional.
Yes, it can be used as a filling, but it is smoother and more spreadable than ricotta, so the layers may be softer. If the mixture seems loose, combine it with other filling ingredients before assembling the lasagna.
Vitamins
B2
0.06mg · 5% DV
B12
0.1µg · 4% DV
Vitamin A
24µg · 3% DV
B5
0.09mg · 2% DV
Minerals
Phosphorus
34mg · 5% DV
Sodium
90mg · 4% DV
Iodine
4.4µg · 3% DV
Selenium
1.4µg · 3% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 34 calories in 1 tablespoon (medium) (20 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.
Kerry spreadable curd cheese is a fresh cheese in a soft, easy-to-spread form. Curd cheeses are made from the curds separated during cheesemaking; this version is packaged for convenient use at breakfast or as a quick snack.
Its mild, milky flavour and smooth texture work well on toast, crackers or sandwich bread. Pair it with tomatoes, cucumber and herbs for a simple breakfast, or serve it with bread and tea for an easy snack. It provides protein as well as the richness of a fresh cheese, with 10 g of protein per 100 g. For a lighter meal, spread a modest amount and add plenty of vegetables; it also makes a handy base for a savoury sandwich.
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.
Medium
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 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
0.66g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.