Cheese spread
Cheese spread is a type of spreadable cheese which is obtained by curdling a mixture of milk and cream, using lactic ferments.
This kind of cheese is usually consumed with bread, and it is common to eat it with toasts.
Nutritional information (0.1 kg)
Energy
277.0
kcal
Carbohydrates
4.4
g
Proteins
13.5
g
Lipids
22.8
g
Sugars
4.4
g
Salt (Sodium)
1060.0
mg
Folic acid
19.0
ug
Vitamin C
0.0
g
Vitamin A
293.0
ug
Zinc
2.1
mg
Iron
0.2
mg
Calcium
420.0
mg
Cholesterol
65.0
mg
Polyunsaturated fatty acids
0.7
g
Monounsaturated fatty acids
6.6
g
Saturates
14.3
g
Fiber
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Finger foods
- Dessert
- Shellfish
- Pasta
- Salads
- Legumes
- Bread and pastries
- Pastries
- Eggs
- Patty
- liqueur
- Main course
- Harvard plate
- Meats
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Coffee, chocolate and infusion
- Appetizers and canapes
- Cheeses
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed