Kraft 2% Milk Shredded Mexican Style Four Cheese Blend
- Details
- Nutrition Info
Nutrition Facts
0 cup servings per container
Serving Size 0.25 cup
Amount Per Serving Calories | 80 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 15mg | 5% | |
| Sodium 220mg | 9% | |
| Total Carbohydrate -1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Total Sugars 0g | 0% | |
| Includes 0 Added Sugars | 0% | |
| Protein 7g | 0% | |
| Vitamin D 0 | 0% | |
| Calcium 0 | 40% | |
| Iron 0 | 0% | |
| Potassium 0 | 0% | |
| Vitamin A 0 | 6% | |
Product Warning
Contains: milk.
Description
Enjoy Kraft 2% Milk Mexican Style Four Cheese! For your convenience, this delicious cheese has been pre-shredded so that it’s ready to be added to your favorite dish, and this resealable 7oz pouch ensures that your cheese will be fresh every time. Always made from fresh milk, Kraft shredded natural cheese is perfect for your family’s favorite burritos, quesadillas, salads, pasta, and more. You can even eat it as is as a satisfying snack! For over 100 years, Kraft has been making the cheese your family loves. So, no matter how you like it, we’ve got a cheese for you.
Instructions
Keep refrigerated. Best when used by date shown. Once opened, use within 5 days.
Ingredients
Reduced Fat Cheddar Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes, Annatto [Color], Vitamin A Palmitate), Reduced Fat Monterey Jack Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes, Vitamin A Palmitate), Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Reduced Fat Colby Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes, Annatto [Color], Vitamin A Palmitate), Calcium Sulfate, Potato Starch, Cellulose Powder and Calcium Sulfate Added to Prevent Caking, Natamycin (a Natural Mold Inhibitor).
