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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cheddar cheese is a nutrient-dense dairy product that provides high amounts of calcium, protein, and Vitamin B12. While it supports bone health and muscle repair, it is also high in calories and saturated fat, so it is best enjoyed in moderation as part of a balanced diet.
Cheddar cheese is an excellent source of protein, containing approximately 24.9g per 100g serving. This high protein content makes it a popular choice for muscle growth and satiety.
Yes, cheddar cheese is highly keto-friendly. It contains only 1.3g of carbohydrates per 100g while providing 33.1g of fat, making it an ideal high-fat, low-carb snack for those on a ketogenic diet.
Cheddar is naturally very low in lactose because most of the lactose is removed during the cheesemaking process and the remainder is converted to lactic acid during aging. Many people with mild lactose intolerance can tolerate aged cheddar without issues.
Natural cheddar cheese blocks are inherently gluten-free as they are made from milk, salt, cultures, and enzymes. However, always check the label for any added flavorings or anti-caking agents if you are purchasing pre-shredded versions.
Store cheddar in the refrigerator wrapped in parchment or wax paper, then placed in a loose plastic bag or airtight container. This prevents the cheese from drying out while still allowing it to 'breathe,' which helps maintain its flavor and texture.
Yes, you can freeze cheddar cheese for up to 6 months. However, freezing changes the texture, making it more crumbly once thawed; therefore, frozen cheddar is best used for melting in cooked dishes rather than eating fresh.
Cheddar Cheese Block is a versatile ingredient found in cuisines around the world. With 404 calories per 100g and 24.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy product category with complete nutrition information.
View all dairy product →Discover 1 recipes featuring cheddar cheese block with step-by-step instructions.
Browse recipes →For the smoothest results, grate the cheese yourself from a block and melt it over low to medium heat. Avoid high heat, which can cause the proteins to tighten and the fats to separate, resulting in a greasy or rubbery texture.
Check for a very sour or ammonia-like smell, a slimy surface, or unusual mold growth. While small spots of surface mold can often be cut away from hard cheeses, you should discard the block if the mold is extensive or the smell is off-putting.
Cheddar cheese is an excellent source of calcium and phosphorus for bone health, Vitamin B12 for nerve function, and zinc for immune support. Its high protein content also aids in muscle maintenance and repair.