Renlochon de savoie

by Saveurs de nos régions Barcode 2233401002429
Not enough data to compute
Ultra-processed food

Renlochon de savoie by Saveurs de nos régions provides 332 kcal per 100 g, with 0.1 g of sugars and 20.8 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: milk.

Nutrient levels per 100 g

Fat
27.6 g · High
Saturated fat
16.9 g · High
Sugars
0.1 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 332 kcal
Total fat 27.6 g
Saturated fat 16.9 g
Carbohydrates 0.1 g
Total sugars 0.1 g
Added sugars 0 g
Protein 20.8 g
Salt 1.2 g

Ingredients

Reblochon Appellation dOrigine Protégée. édients : 97% laitde vache cru et entier, sel, ferments lac - it) et d'affinage, présure animale, caséine (lait), colorant de

Not veganNot vegetarian
Allergens
Milk

Product details

Labels & certifications
PDO
Sold in
France
Barcode
2233401002429

Prices reported by shoppers

Loading prices…

Frequently asked questions

How many calories are in Renlochon de savoie?

Renlochon de savoie contains 332 kcal per 100 g.

How much sugar is in Renlochon de savoie?

Renlochon de savoie has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Renlochon de savoie healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Renlochon de savoie vegan?

Based on its ingredient list, it is not vegan.

What allergens does Renlochon de savoie contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

Reviews

No reviews yet. Tried Renlochon de savoie? Be the first to share how it tastes.

Write a review

Your rating

Reviews are moderated. See our Privacy Policy.

More from Saveurs de nos régions

View all →