Jarlsberg Gluten Free Mild Part Skim Cheese Snacks 6 oz
- Details
- Nutrition Info
Nutrition Facts
0 piece servings per container
Serving Size 1 piece
Amount Per Serving Calories | 80 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 5GRM | 6% | |
| Saturated Fat 3.5GRM | 18% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 20mg | 7% | |
| Sodium 60mg | 3% | |
| Total Carbohydrate 1GRM | 0% | |
| Dietary Fiber -1GRM | 3% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 6GRM | 12% | |
| Total Sugars 0GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0mg | 15% | |
| Iron 0mg | 0% | |
| Vitamin D 0mcg | 0% | |
| Potassium 10mg | 0% | |
Product Warning
Contains: milk.
Description
Semi soft part-skim cheese. Mild, mellow nutty flavor. Per Serving*: 80 calories; 5 g fat (6% DV); 6 g protein (12% DV); 15% DV calcium. * According to the FDA, no significant difference has been found between milk derived from rBST-treated and non-rBST treated cows. Naturally lactose & gluten free. Good source of calcium. All natural goodness anytime anywhere. Milk from cows not treated with growth hormone rBST*. Mild, mellow, nutty flavor. Perfect for lunchboxes! A delicious quick snack anytime! Convenient to take anywhere! An all natural snack that is uniquely Jarlsberg cheese. mild, mellow and nutty. Norwegian Recipe. In 1956, we created Jarlsberg using an original Norwegian recipe. Why does Jarlsberg cheese taste so mild. Nutty and delicious? and how do we get thos holes inside? It's all part of the legend. and Norway's most guarded recipe! * According to the FDA, no significant difference has been found between milk derived from rBST-treated and non-rBST treated cows. www.jarlsbergusa.com. Share your most guarded Jarlsberg cheese recipes. Facebook; Twitter; Pinterest #jarlsbergusa. For recipes & more visit: www.jarlsbergusa.com. Produced under the strict guidelines of TINE SA - Ohio, USA.
Instructions
Keep refrigerated. Tear.
Ingredients
Pasteurized Part-Skim Milk, Culture, Salt, Microbial Rennet.
