This wiki page organizes 41 exact USDA Survey Foods records labeled “Cheese.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Cheese” survey-food category. Within Feast’s broader navigation, they appear under Dairy (41 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Cheese spread, American or Cheddar cheese base, reduced fat; Cheese, Brie; Cheese, Colby; Cheese, Swiss, nonfat or fat free; Cheese spread, American or Cheddar cheese base; Cheese, Gruyere. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 41 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 334 kcal | 176 kcal–394 kcal | 126 kcal–413 kcal | 41 |
| Proteinper 100 g | 23.3 g | 16.4 g–28.4 g | 13.4 g–32.1 g | 41 |
| Carbohydrateper 100 g | 3.1 g | 1.1 g–8.9 g | 0.4 g–25.1 g | 41 |
| Total fatper 100 g | 27.2 g | 5.1 g–32.3 g | 0 g–34 g | 41 |
| Dietary fiberper 100 g | 0 g | 0 g–0 g | 0 g–2 g | 41 |
| Total sugarsper 100 g | 1.3 g | 0.3 g–6.2 g | 0 g–8 g | 41 |
| Sodiumper 100 g | 743 mg | 185 mg–1,400 mg | 7 mg–1,620 mg | 41 |
| Potassiumper 100 g | 121 mg | 77 mg–250 mg | 63 mg–393 mg | 41 |
| Calciumper 100 g | 700 mg | 528 mg–961 mg | 184 mg–1,380 mg | 41 |
| Ironper 100 g | 0.3 mg | 0 mg–0.7 mg | 0 mg–1 mg | 41 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 41 “Cheese” records, the middle reported calories value is 334 kcal per 100 grams. The central records run from 176 kcal to 394 kcal, while the complete observed span is 126 kcal to 413 kcal.
Cheese spread, American or Cheddar cheese base, reduced fat is nearest the lower central boundary, and Cheese, Colby is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 41 “Cheese” records, the middle reported protein value is 23.3 g per 100 grams. The central records run from 16.4 g to 28.4 g, while the complete observed span is 13.4 g to 32.1 g.
Cheese spread, American or Cheddar cheese base is nearest the lower central boundary, and Cheese, Swiss, nonfat or fat free is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 41 “Cheese” records, the middle reported carbohydrate value is 3.1 g per 100 grams. The central records run from 1.1 g to 8.9 g, while the complete observed span is 0.4 g to 25.1 g.
Cheese, Muenster is nearest the lower central boundary, and Cheese, with wine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 41 “Cheese” records, the middle reported total fat value is 27.2 g per 100 grams. The central records run from 5.1 g to 32.3 g, while the complete observed span is 0 g to 34 g.
Cheese, Swiss, reduced fat is nearest the lower central boundary, and Cheese, Gruyere is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 41 “Cheese” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0 g, while the complete observed span is 0 g to 2 g.
Cheese spread, American or Cheddar cheese base is nearest the lower central boundary, and Cheese spread, American or Cheddar cheese base is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 41 “Cheese” records, the middle reported total sugars value is 1.3 g per 100 grams. The central records run from 0.3 g to 6.2 g, while the complete observed span is 0 g to 8 g.
Cheese, Cheddar is nearest the lower central boundary, and Cheese, with wine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 41 “Cheese” records, the middle reported sodium value is 743 mg per 100 grams. The central records run from 185 mg to 1,400 mg, while the complete observed span is 7 mg to 1,620 mg.
Cheese, Swiss is nearest the lower central boundary, and Cheese, Parmesan, dry grated is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 41 “Cheese” records, the middle reported potassium value is 121 mg per 100 grams. The central records run from 77 mg to 250 mg, while the complete observed span is 63 mg to 393 mg.
Cheese, Cheddar is nearest the lower central boundary, and Cheese spread, American or Cheddar cheese base, reduced fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 41 “Cheese” records, the middle reported calcium value is 700 mg per 100 grams. The central records run from 528 mg to 961 mg, while the complete observed span is 184 mg to 1,380 mg.
Cheese, Blue or Roquefort is nearest the lower central boundary, and Cheese, Mozzarella, nonfat or fat free is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 41 “Cheese” records, the middle reported iron value is 0.3 mg per 100 grams. The central records run from 0 mg to 0.7 mg, while the complete observed span is 0 mg to 1 mg.
Cheese, American, nonfat or fat free is nearest the lower central boundary, and Cheese, Cheddar, reduced sodium is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 41 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
4 records use this wording, including Cheese, American, reduced sodium; Cheese, Cheddar, reduced sodium; Cheese, Mozzarella, reduced sodium.
1 records use this wording, including Mozzarella sticks, breaded, baked, or fried.
1 records use this wording, including Mozzarella sticks, breaded, baked, or fried.
Portion context
41 of 41 records (100%) include at least one named measure in the source data. Together those records provide 262 usable named measures.
Across the pooled named measures, the midpoint gram weight is 28 g. The central 10th-to-90th-percentile interval runs from 9 g to 142 g, while the complete observed span is 5–244 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Cheese” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Cheese spread, American or Cheddar cheese baseFDC 2705773 | 290 kcalper 100 g | 16.4 gper 100 g | 0 gper 100 g | 1,620 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese spread, American or Cheddar cheese base, reduced fatFDC 2705768 | 176 kcalper 100 g | 13.4 gper 100 g | 0 gper 100 g | 1,100 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese spread, Swiss cheese baseFDC 2705774 | 290 kcalper 100 g | 16.4 gper 100 g | 0 gper 100 g | 1,620 mgper 100 g | 30 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, with wineFDC 2705772 | 307 kcalper 100 g | 16.1 gper 100 g | 0 gper 100 g | 1,280 mgper 100 g | 14 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, AmericanFDC 2705764 | 340 kcalper 100 g | 16.8 gper 100 g | 0 gper 100 g | 1,430 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, American and Swiss blendsFDC 2705763 | 340 kcalper 100 g | 16.8 gper 100 g | 0 gper 100 g | 1,430 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, American, nonfat or fat freeFDC 2705766 | 126 kcalper 100 g | 21 gper 100 g | 0 gper 100 g | 1,320 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, American, reduced fatFDC 2705765 | 240 kcalper 100 g | 17.6 gper 100 g | 0 gper 100 g | 1,200 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, American, reduced sodiumFDC 2705767 | 376 kcalper 100 g | 22.2 gper 100 g | 0 gper 100 g | 7 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Blue or RoquefortFDC 2705705 | 353 kcalper 100 g | 21.4 gper 100 g | 0 gper 100 g | 1,150 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, BrickFDC 2705706 | 371 kcalper 100 g | 23.2 gper 100 g | 0 gper 100 g | 560 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, BrieFDC 2705708 | 334 kcalper 100 g | 20.8 gper 100 g | 0 gper 100 g | 629 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, CheddarFDC 2705709 | 409 kcalper 100 g | 23.3 gper 100 g | 0 gper 100 g | 654 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Cheddar, nonfat or fat freeFDC 2705711 | 157 kcalper 100 g | 32.1 gper 100 g | 0 gper 100 g | 1,000 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Cheddar, reduced fatFDC 2705710 | 316 kcalper 100 g | 27.4 gper 100 g | 0 gper 100 g | 628 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Cheddar, reduced sodiumFDC 2705739 | 398 kcalper 100 g | 24.4 gper 100 g | 0 gper 100 g | 21 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, ColbyFDC 2705712 | 394 kcalper 100 g | 23.8 gper 100 g | 0 gper 100 g | 604 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Colby JackFDC 2705713 | 393 kcalper 100 g | 23.2 gper 100 g | 0 gper 100 g | 633 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, FontinaFDC 2705715 | 389 kcalper 100 g | 25.6 gper 100 g | 0 gper 100 g | 800 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Gouda or EdamFDC 2705717 | 356 kcalper 100 g | 24.9 gper 100 g | 0 gper 100 g | 819 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, GruyereFDC 2705718 | 413 kcalper 100 g | 29.8 gper 100 g | 0 gper 100 g | 714 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, LimburgerFDC 2705719 | 327 kcalper 100 g | 20 gper 100 g | 0 gper 100 g | 800 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, MontereyFDC 2705720 | 392 kcalper 100 g | 22.6 gper 100 g | 0 gper 100 g | 662 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Monterey, reduced fatFDC 2705721 | 313 kcalper 100 g | 28.2 gper 100 g | 0 gper 100 g | 781 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Mozzarella, nonfat or fat freeFDC 2705725 | 141 kcalper 100 g | 31.7 gper 100 g | 1.8 gper 100 g | 743 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Mozzarella, part skimFDC 2705723 | 296 kcalper 100 g | 23.7 gper 100 g | 0 gper 100 g | 699 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Mozzarella, reduced sodiumFDC 2705724 | 280 kcalper 100 g | 27.5 gper 100 g | 0 gper 100 g | 16 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, MuensterFDC 2705726 | 368 kcalper 100 g | 23.4 gper 100 g | 0 gper 100 g | 628 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Muenster, reduced fatFDC 2705727 | 271 kcalper 100 g | 24.7 gper 100 g | 0 gper 100 g | 600 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Parmesan, dry gratedFDC 2705728 | 412 kcalper 100 g | 29.9 gper 100 g | 0 gper 100 g | 1,400 mgper 100 g | 6 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Port du SalutFDC 2705732 | 356 kcalper 100 g | 24.9 gper 100 g | 0 gper 100 g | 819 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, processed, with vegetablesFDC 2705771 | 356 kcalper 100 g | 14.1 gper 100 g | 0.1 gper 100 g | 946 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, provolone, reduced fatFDC 2705734 | 274 kcalper 100 g | 24.7 gper 100 g | 0 gper 100 g | 615 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, SwissFDC 2705735 | 393 kcalper 100 g | 27 gper 100 g | 0 gper 100 g | 185 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Swiss, nonfat or fat freeFDC 2705738 | 127 kcalper 100 g | 28.4 gper 100 g | 0 gper 100 g | 1,000 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Swiss, reduced fatFDC 2705737 | 179 kcalper 100 g | 28.4 gper 100 g | 0 gper 100 g | 199 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese, Swiss, reduced sodiumFDC 2705736 | 374 kcalper 100 g | 28.4 gper 100 g | 0 gper 100 g | 14 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Mozzarella sticks, breaded, baked, or friedFDC 2705817 | 325 kcalper 100 g | 14.8 gper 100 g | 2 gper 100 g | 861 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Queso Anejo, aged Mexican cheeseFDC 2705743 | 373 kcalper 100 g | 21.4 gper 100 g | 0 gper 100 g | 1,130 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Queso AsaderoFDC 2705744 | 297 kcalper 100 g | 22.1 gper 100 g | 0 gper 100 g | 734 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
| Queso FrescoFDC 2705745 | 298 kcalper 100 g | 18.9 gper 100 g | 0 gper 100 g | 626 mgper 100 g | 21 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Cheese” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 41 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.