Formaggio di bufala mozzarella fresh soft cheese

by President's Choice 2 x 50 g in Buffalo mozzarella Barcode 0060383023386
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Formaggio di bufala mozzarella fresh soft cheese by President's Choice provides 240 kcal per 100 g, with 0 g of sugars and 16 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Buffalo mozzarella category and comes in a 2 x 50 g pack.

Nutrient levels per 100 g

Fat
20 g · High
Saturated fat
12 g · High
Sugars
0 g · Low
Salt
0.8 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 240 kcal 268 −10%
Total fat 20 g 23.1 −14%
Saturated fat 12 g 15.7 −23%
Carbohydrates 0 g 1 −100%
Total sugars 0 g 0.7 −100%
Protein 16 g 14.7 +9%
Salt 0.8 g 0.6 +34%

Category average across 291 Buffalo mozzarella products on Foodmetria.

Compared with other buffalo mozzarella

Calories lower 2%
Sugars lower 1%
Salt higher 6%
Saturated fat lower 2%
Protein top 21%

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

Product details

Quantity
2 x 50 g
Sold in
Canada
Barcode
0060383023386

Prices reported by shoppers

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Frequently asked questions

How many calories are in Formaggio di bufala mozzarella fresh soft cheese?

Formaggio di bufala mozzarella fresh soft cheese contains 240 kcal per 100 g.

How much sugar is in Formaggio di bufala mozzarella fresh soft cheese?

Formaggio di bufala mozzarella fresh soft cheese has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Formaggio di bufala mozzarella fresh soft 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 September 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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