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Creamy texture, thyme-flavored, high-fat dairy spread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Spreadable thyme cheese (30 g) has 87 calories. That works out to 290 calories per 100 g. It contains 1.4 g of carbs, 2.5 g of protein, 7.8 g of fat and 0.1 g of fiber. Its 0.2 µg of B12 covers 9% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 30 g
87
KCAL / 30G
Carbs
1.4g
· 1% DV
Protein
2.5g
· 5% DV
Fat
7.8g
· 10% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 12% · Fat 81%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 4.86 g | 24% |
| Trans fat | 0.21 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.1 g | 0% |
| Protein | 2.5 g | 5% |
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) | 30 g | 87 kcal |
| 1 teaspoon (small) | 10 g | 29 kcal |
| 1 tablespoon (small) | 15 g | 44 kcal |
| 1 piece (thin) | 20 g | 58 kcal |
| 1 ounce (medium) | 28 g | 81 kcal |
| 2 tablespoon (medium) | 30 g | 87 kcal |
| 1 piece (thick) | 35 g | 102 kcal |
| 1 serving (medium) | 40 g | 116 kcal |
| 100 g | 100 g | 290 kcal |
| 1 cup (whole) | 225 g | 653 kcal |
Calculated from 290 calories per 100 g.
Spreadable thyme cheese is a processed dairy spread flavored with thyme, made to be soft enough to spread on bread or crackers. Its exact cheese base and texture vary by product.
Spreadable thyme cheese goes well with bread, toast, crackers, and crisp vegetables. Try it in a sandwich or serve it with cucumber and tomato; its herby flavor also pairs well with olives.
Spreadable thyme cheese can be used as a bread spread, sandwich filling, or dip. You can also stir it into warm pasta or vegetables near the end of cooking for a quick, creamy, thyme-flavored finish.
Yes, spreadable thyme cheese can be used in cooked dishes. Stir it into a sauce or hot vegetables after lowering the heat, rather than boiling it for a long time, to help preserve its creamy texture.
Spreadable thyme cheese softens when heated, but it may not melt into a smooth, stretchy cheese sauce. Stir it into a dish off the heat or over low heat; prolonged high heat can make its texture separate.
Keep spreadable thyme cheese refrigerated with the lid tightly closed, and use a clean knife or spoon each time. Follow the package’s after-opening guidance, and discard it if you notice mold, an off smell, or an unusual texture.
Yes, you can freeze spreadable thyme cheese, but thawing may make it watery or grainy. It is less suitable for spreading after freezing; use it in a cooked sauce instead if the texture changes.
You can make a simple spreadable thyme cheese at home by mixing thyme into a soft cheese base. Add the herb gradually, taste as you go, and refrigerate the mixture so the flavor can blend before serving.
No, spreadable thyme cheese is a seasoned cheese spread, while cream cheese is a particular type of soft cheese. Some versions may use a cream-cheese-like base, but their ingredients, seasoning, and texture can differ.
Soft cream cheese or another plain cheese spread can replace spreadable thyme cheese in many sandwiches and dips. Add thyme to the substitute to bring back its characteristic flavor; for a looser texture, mix in a little yogurt.
Vitamins
B12
0.21µg · 9% DV
Vitamin A
78µg · 9% DV
B2
0.07mg · 5% DV
Biotin
0.96µg · 3% DV
Minerals
Sodium
186mg · 8% DV
Phosphorus
41mg · 6% DV
Calcium
54mg · 5% DV
Iodine
5.4µg · 4% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 tablespoon (medium) (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.
Spreadable thyme cheese is a soft, creamy cheese seasoned with thyme and made easy to spread. It works well on toast, bread or crackers, and can also be used as a quick sandwich filling or served on a small sharing plate. The herb adds a savoury, fragrant note to the mild tang of the cheese.
It is a rich, high-fat dairy spread with a more modest amount of protein, so a little can bring plenty of flavour. Pair it with fresh vegetables, olives or whole-grain bread for contrast, or use a thin layer when you want a lighter snack. It also makes a convenient addition to a simple breakfast or an appetiser platter.
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 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
4.86g
MONOUNSATURATED
2.04g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.