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Jarlsberg Gluten Free Mild Part Skim Cheese Snacks 6 oz

Nutrition Facts

0 piece servings per container

Serving Size 1 piece

Amount Per Serving

Calories

80
% Daily Value*
Total Fat 5GRM6%
Saturated Fat 3.5GRM18%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 20mg7%
Sodium 60mg3%
Total Carbohydrate 1GRM0%
Dietary Fiber -1GRM3%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 6GRM12%
Total Sugars 0GRM0%
Includes Added Sugars 00%
Calcium 0mg15%
Iron 0mg0%
Vitamin D 0mcg0%
Potassium 10mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.