Nutrition report ready

Reblochon fermier au lait cru

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score D

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Reblochon fermier au lait cru

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Reblochon fermier au lait cru

in Labeled cheeses Barcode 2804970057273
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Reblochon fermier au lait cru provides 328 kcal per 100 g, with 0.1 g of sugars and 19.9 g of protein. That is 66% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Labeled cheeses category.

Nutrient levels per 100 g

Fat
27.4 g · High
Saturated fat
18.8 g · High
Sugars
0.1 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 328 kcal 394 −17%
Total fat 27.4 g 32.5 −16%
Saturated fat 18.8 g 21.6 −13%
Carbohydrates 0.5 g 0.7 −24%
Total sugars 0.1 g 0.3 −66%
Protein 19.9 g 25 −20%
Salt 1.3 g 1 +28%

Category average across 1736 Labeled cheeses products on Foodmetria.

Compared with other labeled cheeses

Calories lower 11%
Sugars lower 45%
Salt higher 17%
Saturated fat lower 13%
Protein top 93%

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

Product details

Sold in
France
Barcode
2804970057273

Prices reported by shoppers

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Frequently asked questions

How many calories are in Reblochon fermier au lait cru?

Reblochon fermier au lait cru contains 328 kcal per 100 g.

How much sugar is in Reblochon fermier au lait cru?

Reblochon fermier au lait cru has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Reblochon fermier au lait cru 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 March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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