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Portions and preparation · USDA nutrition

Cheese spread calories per cubic inch: 31–51 across all 3 named USDA examples

Across all 3 named USDA examples, a cubic inch contains 31–51 calories. Each included example lists 18 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 slice · 21 g

61calories

Cheese spread, American or Cheddar cheese base

Protein
3.4 g
Carbs
1.8 g
Fat
4.5 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2705773 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 37–87 calories in the records' own listed source servings and 176–290 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Cheese spread, begin by separating “Cheese spread, American or Cheddar cheese base” from “Cheese spread, Swiss cheese base.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How cheese spread records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Cheese spread, American or Cheddar cheese base, reduced fat 176 kcal
    176 kcal
  2. Cheese spread, American or Cheddar cheese base 290 kcal
    290 kcal
  3. Cheese spread, Swiss cheese base 290 kcal
    290 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. All sit within “Cheese.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “cheese spread.” That rule determines membership before any nutrition result is read.

For Cheese spread, this page can compare 3 named records from FDC 2705773 through FDC 2705774. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

21–30 g before composition

The largest source amount is 1.4× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

114 kcal separates the fixed-weight endpoints

The lower endpoint is “reduced fat”; the higher is “Swiss cheese base.” This isolates density, not ingredient causation.

Discriminator

520 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “reduced fat” (1,100 mg) and “Swiss cheese base” (1,620 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every cheese spread.

Important: “Lower” begins with Cheese spread, American or Cheddar cheese base, reduced fat; “higher” ends with Cheese spread, Swiss cheese base, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every cheese spread meal.

Full comparison

Compare every selected FNDDS record

For Cheese spread, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Cheese spread nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Cheese spread, American or Cheddar cheese base Direct name match 21 gUSDA reference amount 61 kcal 290 3.4 g 0 g 340 mg FDC 2705773 ↗
Cheese spread, American or Cheddar cheese base, reduced fat Direct name match 21 gUSDA reference amount 37 kcal 176 2.8 g 0 g 231 mg FDC 2705768 ↗
Cheese spread, Swiss cheese base Direct name match 30 gUSDA reference amount 87 kcal 290 4.9 g 0 g 486 mg FDC 2705774 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 21 to 30 grams—a 9-gram gap before composition enters the comparison. Their own source servings run from 37 calories for “reduced fat” to 87 for “Swiss cheese base.” At a fixed 100 grams, “reduced fat” is 176 calories and “Swiss cheese base” is 290—a fixed-weight separation of 114 calories. For Cheese spread, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “American or Cheddar cheese base”, “American or Cheddar cheese base, reduced fat”, and “Swiss cheese base”. The source formulations contain 2 distinct ingredient codes; examples that appear in only part of the set include cheese spread, pasteurized process, american and cheese spread, american or cheddar cheese base, reduced fat. On this Cheese spread page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Cheese spread” cannot resolve the differences between Cheese spread, American or Cheddar cheese base and Cheese spread, Swiss cheese base. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 21–30 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “American or Cheddar cheese base”, “American or Cheddar cheese base, reduced fat”, and “Swiss cheese base”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    2 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Cheese spread, American or Cheddar cheese base” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Cheese spread unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that cheese spread is the right meal family. Then resolve the phrases that actually separate this set—“American or Cheddar cheese base”, “American or Cheddar cheese base, reduced fat”, and “Swiss cheese base”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Cheese spread source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 3 exact records behind Cheese spread source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cheese spread, Swiss cheese base is higher in total fat per 100 g

Cheese spread, Swiss cheese base reports 21.2 g versus 8.9 g for Cheese spread, American or Cheddar cheese base, reduced fat: a 12.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 21–30 g

Cheese spread, American or Cheddar cheese base uses USDA source amount (21 g), while Cheese spread, Swiss cheese base uses USDA source amount (30 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Choose the record before reading the number

Cheese spread, American or Cheddar cheese base and Cheese spread, American or Cheddar cheese base, reduced fat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Fat-level wording (No matching controlled term in the source name versus reduced-fat wording) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Cheese spread source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Cheese spread, American or Cheddar cheese base vs Cheese spread, American or Cheddar cheese base, reduced fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Fat-level wording: No matching controlled term in the source name versus reduced-fat wording; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Cheese spread, pasteurized process, American

USDA input 1048 appears in 2 of 3 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Cheese

Cheese spread, American or Cheddar cheese base and Cheese spread, American or Cheddar cheese base, reduced fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Cheese spread, American or Cheddar cheese base

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2705773 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Cheese spread, American or Cheddar cheese base, reduced fat to 0.4 µg in Cheese spread, Swiss cheese base, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 176 kcal in Cheese spread, American or Cheddar cheese base, reduced fat to 290 kcal in Cheese spread, Swiss cheese base, all per 100 g.

Follow this evidence path Check another exact record Cheese spread, American or Cheddar cheese base, reduced fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2705768 citation for this exact record—not a name-level average.

Follow this evidence path