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Cheese ALAMBRA Halloumi, 180 g

Cheese ALAMBRA Halloumi, 180 g

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Cheese ALAMBRA Halloumi, 180 g

Barcode: 5290093003568
Country of origin: Cyprus
Net weight: 500g
Description

Enjoy the mild and salty taste of ALAMBRA Halloumi Cheese, made from carefully selected types of milk. Perfect for grilling, frying, or eating cold.

Ingredients

Ingredients: milk (cow, sheep, goat), salt, plant-based rennet (E404).

Additives

Salt

E404

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Calcium Alginate: Generally recognized as safe, used as a stabilizer or thickener in food products.

Additives Overview

Powered by AI

The Cheese ALAMBRA Halloumi appears to be safe for consumption based on its ingredients, which include milk, salt, and plant-based rennet (E404). There are generally no serious side effects associated with these components for most individuals. However, those with lactose intolerance or milk allergies should exercise caution.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
-11%
1250 kJ
Calories
-11%
298.75 kcal
Fats
-10%
24g
Saturated Fats
16g
Carbohydrates
-25%
1.4g
Sugars
+73%
1.4g
Proteins
-11%
20g
Salt
+60%
2.5g

How long would it take to burn off calories of this product?

298.75 kcal
Calories
1h 9min
Walking
30min
Running
40min
Cycling

Product Analysis

Powered by AI

The Cheese ALAMBRA Halloumi appears to be safe for consumption based on its ingredients, which include milk, salt, and plant-based rennet (E404). There are generally no serious side effects associated with these components for most individuals. However, those with lactose intolerance or milk allergies should exercise caution.

Other details

Added
January 19, 2025 at 11:00:03 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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