Protein and calcium building bricks.
Cheese is a valuable source of protein :
- 70 grams of Emmental contains as much protein as 100 grams of meat, 100 grams of fish or two eggs.
As it is made with milk cheese contains plenty of calcium :
- 30 grams of Emmental, 45 grams of Roquefort, 50 grams of Saint-Paulin or 80 grams of Camembert provide you with as much calcium (300 mg) as 850 grams of cabbage or 1 kilogram of oranges. |
 Average nutritional value of 100 grams of cheese |
 |
|
Protein
(grams) |
Fat
(grams) |
Calcium
(mgrams) |
kcal |
Carbohydrate
(grams) |
|
| Curd cheese |
3,7 to 15 |
00 to 26 |
75 to 170 |
44 to 293 |
1,8 to 17 |
|
| Soft cheese |
20 to 21 |
20 to 26 |
150 to 575 |
260 to 350 |
- |
|
| Uncooked pressed cheese |
22 to 27 |
24 to 29 |
657 to 865 |
326 to 384 |
- |
|
| Cooked pressed cheese |
27 to 30 |
28 to 30 |
900 à 1200 |
390 to 400 |
- |
|
| Veined cheese |
20 |
29 to 33 |
600 to 870 |
344 to 370 |
- |
|
| Melted cheese |
16,8 |
22,8 |
492 |
292 |
2,9 |
|
| Average nutritional value of 100 grams of low-fat cheeses (20%, 25%, 30% fat by dry weight) |
|
|
Protein
(grams) |
Fat
(grams) |
Calcium
(mgrams) |
kcal |
Carbohydrate
(grams) |
|
| Soft cheese with a white rind |
24,7 |
11,1 |
315 |
199 |
- |
|
| Hard cheese |
27,45 |
11,84 |
651 |
217 |
- |
|
| Melted cheese |
16,3 |
8,90 |
554 |
162 |
2,8 |
|
| Veined cheese |
27 |
12,5 |
|
220 |
0,15 |
|
Fat content - percentage by weight and absolute value
It is compulsory for the fat content to be indicated as a percentage of the dry weight (after complete drying). As a result, the higher the moisture content of a cheese, the lower its absolute fat content in relation to the official rating.
For example, curd cheese with a 45% fat content by dry weight and 80% moisture content only really contains 9% fat by dry weight.
Since December 1988, cheese producers are allowed (but not obliged) to mark the fat content for 100 grams of cheese. |
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Presentation 