Cheddar is Britain's most popular hard cheese, made from full-fat cow's milk and aged from 3 months (mild) to over 18 months (extra mature). It provides excellent calcium (~740mg/100g), high complete protein (~25g/100g), riboflavin, vitamin B12, zinc, phosphorus, and fat-soluble vitamins A, D, E, and K2. Maturing concentrates flavour and reduces moisture — mature Cheddar has more intense flavour per gram and is naturally very low in lactose. It is a pressed hard cheese and safe in pregnancy.
Grate Cheddar finely for sauces to help it melt smoothly without graining. Mature Cheddar provides more flavour impact per gram, meaning you can use less. Pairs with apple, chutney, and celery on a ploughman's board. Store wrapped in the fridge; hard cheeses can also be frozen, though texture may become slightly more crumbly on thawing.
Where Cheese, Cheddar Stands Out
Macronutrients per 100g
Glycemic Index & Load
Low GI food — causes a slow, steady rise in blood sugar. Ideal for sustained energy, blood glucose control, and reducing insulin demand.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A moderate GL — portion size matters here.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 1,060 mg | 133% | |
| Calcium | 720 mg | 90% | |
| Phosphorus | 490 mg | 70% | |
| Vitamin A (RE) | 325 µg | 46% | |
| Potassium | 77.0 mg | 4% | |
| Folate | 33.0 µg | 17% | |
| Magnesium | 25.0 mg | 7% | |
| Choline | 16.3 mg | — | |
| Selenium | 12.0 µg | 22% | |
| Vitamin K | 3.10 µg | 3% | |
| Zinc | 2.34 mg | 23% | |
| Vitamin B12 | 1.20 µg | 109% | |
| Vitamin E (alpha-TE) | 0.530 mg | 4% | |
| Riboflavin (B2) | 0.380 mg | 27% | |
| Pantothenic Acid (B5) | 0.340 mg | 6% | |
| Vitamin D | 0.260 µg | 2% | |
| Iron | 0.200 mg | 1% | |
| Vitamin B6 | 0.100 mg | 7% | |
| Niacin (B3) | 0.070 mg | 0% | |
| Copper | 0.030 mg | 3% | |
| Thiamin (B1) | 0.030 mg | 3% | |
| Manganese | 0.010 mg | 1% | |
| Iodine | 36.0 µg | 24% | |
| Monounsaturated fat | 9.38 g | — | |
| Glutamic acid | 5.59 g | — | |
| Proline | 2.70 g | — | |
| Leucine | 2.54 g | — | |
| Lysine | 1.99 g | — | |
| Valine | 1.74 g | — | |
| Aspartic acid | 1.73 g | — | |
| Isoleucine | 1.54 g | — | |
| Serine | 1.38 g | — | |
| Phenylalanine | 1.28 g | — | |
| Tyrosine | 1.28 g | — | |
| Threonine | 1.05 g | — | |
| Arginine | 0.870 g | — | |
| Alanine | 0.730 g | — | |
| Histidine | 0.720 g | — | |
| Methionine | 0.650 g | — | |
| Glycine | 0.480 g | — | |
| Tryptophan | 0.320 g | — | |
| Cysteine | 0.150 g | — | |
| Omega-6 (Linoleic acid) | 0.940 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.900 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →