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Fermented cheese GOUDA, 45%, ~3 kg, MLE

Fermented cheese GOUDA, 45%, ~3 kg, MLE

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Fermented cheese GOUDA, 45%, ~3 kg, MLE

Barcode: 2700040
Country of origin: Poland
Net weight: 2001g
Description

Enjoy the delicious Fermented GOUDA cheese with 45% fat. Perfect for snacks and dishes, it’s rich in protein and calcium.

Ingredients

Pasteurized milk, salt, coagulant calcium chloride (E509), microorganism cultures, microbiological enzyme, coloring agent annatto (E160b). Calcium 900 mg (112% RDA) Nutritional value per 100g of product: 1141 kJ / 347 kcal Fat 27g, of which 17g saturated fatty acids, carbohydrates 0g, protein 26g, salt 1.3g.

Additives

Annatto, bixin, norbixin (E160b)

Calcium Chloride (E509)

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Annatto is a natural coloring agent and may cause allergic reactions or intolerances in sensitive individuals.

Calcium chloride is commonly used as a coagulant and is generally safe, but excessive intake may cause gastrointestinal discomfort.

Additives Overview

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The fermented cheese Gouda appears to be safe for consumption when used as intended. The additives, calcium chloride (E509) and annatto (E160b), are generally recognized as safe but may cause side effects in sensitive individuals. E509 can cause mild gastrointestinal discomfort in some people, while E160b is considered safe with no significant side effects reported. Overall, the product is safe for the general population.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The fermented cheese Gouda appears to be safe for consumption when used as intended. The additives, calcium chloride (E509) and annatto (E160b), are generally recognized as safe but may cause side effects in sensitive individuals. E509 can cause mild gastrointestinal discomfort in some people, while E160b is considered safe with no significant side effects reported. Overall, the product is safe for the general population.

Other details

Added
January 19, 2025 at 09:20:48 UTC
Last checked
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Last updated
April 6, 2026 at 15:58:52 UTC
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