Discover the unique Semi-Hard Cheese Tilsit Red, aged for 5 months. With a mild yet rich flavor, this cheese is perfect for snacking or as an addition to your favorite dishes.
Ingredients
Semi-hard cheese TILSIT RED, fat 29%. Net weight: 200 g. Aged 70-110 days. Ingredients: milk, rennet (E1102), salt, starter culture (E1701). Best before: see packaging. Store at a temperature from +3 °C to +5 °C. Made in Switzerland. Seller UAB "Sanitex", Raudondvario pl. 131, 47501 Kaunas. Tel. +370 37 401111. [email protected].
Additives
Salt
E1701
E1102
Allergens
Milk
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All the information about nutrition and comparison with similar products
Salt
Salt: Excessive consumption may lead to high blood pressure and other health issues.
E1701
Starter Culture: Plays a role in fermentation, considered safe and essential for cheese production.
E1102
Rennet: Used as an enzyme for cheese production, generally considered safe for consumption.
Additives Overview
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The product Tilsit Red semi-hard cheese appears to be safe for consumption, as it primarily consists of milk, rennet, salt, and a starter culture. The rennet (E1102) is commonly used in cheese production and generally poses no significant health risks. The starter culture (E1701) helps in fermentation and flavor development, but individuals with dairy allergies or lactose intolerance should exercise caution. Overall, no significant side effects are expected for the general population.
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
-14%
1430 kJ
Calories
-14%
341.77 kcal
Fats
29g
Saturated Fats
-12%
16.8g
Carbohydrates
-73%
0.4g
Sugars
-100%
0g
Proteins
25g
Salt
-16%
1.6g
How long would it take to burn off calories of this product?
341.77 kcal
Calories
1h 19min
Walking
34min
Running
46min
Cycling
Product Analysis
Powered by AI
The product Tilsit Red semi-hard cheese appears to be safe for consumption, as it primarily consists of milk, rennet, salt, and a starter culture. The rennet (E1102) is commonly used in cheese production and generally poses no significant health risks. The starter culture (E1701) helps in fermentation and flavor development, but individuals with dairy allergies or lactose intolerance should exercise caution. Overall, no significant side effects are expected for the general population.
Other details
Added
January 19, 2025 at 16:12:35 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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