Saint Marcellin - Schoepper - 160 g (2 U)

Barcode: 3252540919015 (EAN / EAN-13)

Product characteristics

Common name: Fromage au lait cru

Quantity: 160 g (2 U)

Packaging: Frais, Barquette plastique, Fiml plastique, Etiquette papier

Brands: Schoepper

Categories: Dairies, Cheeses, Unpasteurised cheeses, Lait de vache

Labels, certifications, awards: Green Dot

Origin of ingredients: France

EMB code: FR 04.007.011 EC - Angles (Alpes-de-Haute-Provence, France), 24/05/2017

Stores: Super U

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list: LAlT de vache, sel, ferments LACTIQUES, présure. ferments d'aromatisation, Levure moisissure

Substances or products causing allergies or intolerances: Milk, LAlT

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity20 g Fat in moderate quantity
high quantity16 g Saturated fat in high quantity
low quantity0.5 g Sugars in low quantity
moderate quantity1.5 g Salt in moderate quantity

Comparison to average values of products in the same category:

(482 products)
(4877 products)
(11755 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts for 100 g / 100 mlUnpasteurised cheesesCheesesDairies
Energy 1038 kj
(248 kcal)
-27%-13%+17%
Fat 20 g-28%-13%+23%
- Saturated fat 16 g-14%+3%+45%
Carbohydrate 1 g+42%-53%-86%
- Sugars 0.5 g+14%-68%-92%
Proteins 16 g-28%-10%+74%
Salt 1.5 g-15%+9%+100%
Sodium 0.591 g-15%+9%+100%

Product added on by kiliweb.
Last edit of product page on by cestki13.
Product page also edited by openfoodfacts-contributors.

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