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Creamy processed yellow cheese spread; provides protein and calcium but is relatively high in fat and sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Yellow cheese spread (15 g) has 42 calories. That works out to 280 calories per 100 g. It contains 1.1 g of carbs, 1.5 g of protein, 3.8 g of fat and 0 g of fiber. Its 78 mg of Phosphorus covers 11% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
42
KCAL / 15G
Carbs
1.1g
· 0% DV
Protein
1.5g
· 3% DV
Fat
3.8g
· 5% 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 10% · Protein 13% · Fat 77%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 42 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 2.32 g | 12% |
| Trans fat | 0.12 g | |
| Sodium | 158 mg | 7% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1.5 g | 3% |
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) | 15 g | 42 kcal |
| 1 teaspoon (small) | 5 g | 14 kcal |
| 1 tablespoon (thick) | 20 g | 56 kcal |
| 1 ounce (medium) | 28.4 g | 79 kcal |
| 2 tablespoon (large) | 30 g | 84 kcal |
| 1 serving (medium) | 30 g | 84 kcal |
| 1 serving (large) | 40 g | 112 kcal |
| 100 g | 100 g | 280 kcal |
| 1 cup (whole) | 240 g | 672 kcal |
Calculated from 280 calories per 100 g.
Yellow cheese spread is a soft, spreadable processed cheese product. It is commonly used on bread, toast, and crackers, and its flavor and texture vary between recipes and brands.
Yellow cheese spread can be stirred into warm pasta, vegetables, or a sauce for a creamy, cheesy finish. Add it near the end over low heat and stir gently, since prolonged high heat can cause the fat to separate.
Yellow cheese spread is usually made with cheese or other dairy ingredients, fat, and salt; some versions also include ingredients that help keep the texture smooth. The exact recipe varies, so homemade and packaged versions may differ.
Yellow cheese spread provides protein and calcium, but it is also relatively high in fat and sodium. Use it as a flavorful topping rather than the main part of a meal, especially if you are trying to reduce your salt intake.
Yes, yellow cheese spread softens when heated, and many varieties melt into a creamy consistency. Stir it into a hot dish over low heat rather than boiling it; too much heat can make the fat separate.
Yes, you can make a simple yellow cheese spread by blending grated cheese with a little milk or cream and seasonings. Warm the mixture gently for a smoother texture, and taste it before adding salt because the cheese may already be salty.
Keep yellow cheese spread refrigerated in its closed container or a clean, sealed tub after opening. Use a clean utensil each time to avoid introducing crumbs or other food, and follow the package's instructions for how long to keep it.
Freezing yellow cheese spread is usually not recommended because thawing can make its texture grainy or cause the fat and liquid to separate. Refrigerate it instead and use it while it is fresh.
Yellow cheese spread goes well with bread, toast, crackers, and crisp vegetables. It can also work as a dip or sandwich filling; pair it with fresh, mild ingredients rather than several salty toppings.
Yes, yellow cheese spread makes an easy sandwich filling when spread in a thin layer on bread. Add lettuce or sliced vegetables for freshness, and keep juicy ingredients separate until serving so the bread does not become soggy.
Vitamins
B12
0.17µg · 7% DV
Vitamin A
33µg · 4% DV
B2
0.04mg · 3% DV
B5
0.07mg · 1% DV
Minerals
Phosphorus
78mg · 11% DV
Sodium
158mg · 7% DV
Selenium
2.1µg · 4% DV
Calcium
36mg · 4% DV
Potassium ⭐
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 42 calories in 1 tablespoon (medium) (15 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.
Yellow cheese spread is a soft, creamy product made from yellow cheese, prepared to spread easily rather than serve in slices. Its smoothness and the strength of its cheesy flavour vary by brand, but it is generally savoury and rich.
It is commonly spread on toast or sandwiches, or served with crackers as a quick snack; breakfast is another easy occasion for it. It provides protein and calcium, while being relatively high in fat and sodium, so a modest layer is often enough. For a lighter combination, pair it with fresh vegetables or use it sparingly alongside fruit and whole-grain bread.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.32g
MONOUNSATURATED
0.98g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 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.