Havarti Cheese With Dill - Weyauwega Star Dairy Inc.

Barcode: 0027164322571 (EAN / EAN-13) 027164322571 (UPC / UPC-A)

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Product characteristics

Brands: Weyauwega Star Dairy Inc.

Categories: Havarti Cheese

Countries where sold: United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Pasteurized milk, cheese culture, dill, salt, rennet

Ingredients analysis:
Palm oil free Non-vegan Maybe vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

Nutrient levels for 100 g

high quantity35.7 g Fat in high quantity
high quantity25 g Saturated fat in high quantity
low quantity0 g Sugars in low quantity
moderate quantity1.36 g Salt in moderate quantity

Serving size: 28 g (1 " CUBE | ABOUT)

Comparison to average values of products in the same category:

(53 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (28 g (1 " CUBE | ABOUT))
Energy (kcal) 429 kcal120 kcal+7%
Energy 1,795 kj
(429 kcal)
503 kj
(120 kcal)
Fat 35.71 g10 g+3%
- Saturated fat 25 g7 g+13%
- Trans fat 0 g0 g0 g
Cholesterol 89 mg24.9 mg-12%
Salt 1.361 g0.381 g-19%
Sodium 0.545 g0.152 g-19%
Carbohydrates 0 g0 g-100%
- Fibers 0 g0 g0 g
- Sugars 0 g0 g0 g
Proteins 17.86 g5 g-15%
Vitamin A 428.7 µg120 µg+25%
Vitamin C (ascorbic acid) 0 mg0 mg0 mg
Calcium 714 mg200 mg+9%
Iron 0 mg0 mg0 mg
Nutrition score - France 21 21 -2%
Nutri-Score EEE

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.