Chives & Spring Onion Cream Cheese by CASTELLO

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Chives & Spring Onion Cream Cheese

by CASTELLO 125 g in Cheeses Barcode 5760466923156
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Chives & Spring Onion Cream Cheese by CASTELLO provides 303 kcal per 100 g, with 3.7 g of sugars and 8.1 g of protein. That is 84% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Cheeses category and comes in a 125 g pack.

Nutrient levels per 100 g

Fat
28 g · High
Saturated fat
18 g · High
Sugars
3.7 g · Low
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 303 kcal 323 −6%
Total fat 28 g 25.6 +9%
Saturated fat 18 g 17.4
Carbohydrates 3.9 g 4.5 −14%
Total sugars 3.7 g 2 +84%
Added sugars 0 g 0.3 −100%
Dietary fiber 0 g 0.2 −100%
Protein 8.1 g 21.4 −62%
Salt 0.7 g 1.7 −59%

Category average across 20877 Cheeses products on Foodmetria.

Compared with other cheeses

Calories lower 36%
Sugars higher 15%
Salt lower 13%
Saturated fat higher 40%
Protein top 90%
Fiber top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
125 g
Sold in
Bulgaria, Sweden
Barcode
5760466923156

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chives & Spring Onion Cream Cheese?

Chives & Spring Onion Cream Cheese contains 303 kcal per 100 g.

How much sugar is in Chives & Spring Onion Cream Cheese?

Chives & Spring Onion Cream Cheese has 3.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chives & Spring Onion Cream Cheese healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated April 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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