Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🧀
High in protein and calcium.
CALORIES
GI
POTASSIUM
FIBER
1 slice (thin) of Semi-hard cheese (25 g) has 89 calories. That works out to 356 calories per 100 g. It contains 0.6 g of carbs, 6.3 g of protein, 6.9 g of fat and 0 g of fiber. Its 175 mg of Calcium covers 18% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
356
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
25g
· 50% DV
Fat
27.5g
· 35% 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 2% · Protein 28% · Fat 70%
Vitamins
B12
1.4µg · 58% DV
Vitamin A
270µg · 30% DV
B2
0.35mg · 27% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
500mg · 71% DV
Calcium
700mg · 70% DV
Zinc
4mg · 36% DV
Sodium
650mg · 28% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 356 calories in 100 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.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
17.5g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated, wrapped tightly or in an airtight container. Rewrap it after each use to prevent the cut surface from drying out.
When properly refrigerated, opened semi-hard cheese generally keeps its best quality for about 1–3 weeks. Discard it if it develops a slimy surface, an unusual sour smell, or unexpected discoloration.
Yes, but freezing can make the texture drier and more crumbly after thawing. Thawed cheese is usually best used in cooked dishes such as omelets, toasties, pasta, or sauces.
A sharper flavor can develop naturally during aging as proteins and fats break down into flavor compounds. However, bitterness accompanied by ammonia-like odor, sliminess, or off-flavors may indicate spoilage.
It pairs well with apples, pears, grapes, walnuts, olives, and whole-grain bread. Serving it with vegetables adds volume and fiber to the meal.
Its protein makes it a practical addition to a post-workout meal or snack. Pair it with a carbohydrate food such as fruit, bread, or potatoes if you also want to replenish energy stores.
For most people, it can be a satisfying evening snack. If you are prone to reflux or indigestion, avoid a large serving close to bedtime because higher-fat foods can aggravate symptoms in some people.
Cheese can contribute protein and calcium, but bone health does not depend on one food alone. Adequate vitamin D, resistance or weight-bearing exercise, and an overall varied diet also matter.
Aged semi-hard cheeses are often lower in lactose than milk, so some people with lactose intolerance tolerate them better. Individual tolerance varies, so starting with a small amount is sensible.
No. Being processed does not automatically make cheese unhealthy; cheese normally goes through manufacturing, aging, and packaging steps. It is still sensible to consider portion size and overall intake of salt and saturated fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.