Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese by Garcia Baquero

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Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese

by Garcia Baquero Barcode 0812315014135
Nutri-Score
Not enough data to compute
Processing (NOVA)
Unknown

Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese by Garcia Baquero provides 429 kcal per 100 g, with 0 g of sugars and 25 g of protein. Contains: milk.

Nutrient levels per 100 g

Fat
35.7 g · High
Saturated fat
25 g · High
Sugars
0 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 429 kcal
Total fat 35.7 g
Saturated fat 25 g
Carbohydrates 3.6 g
Total sugars 0 g
Added sugars 0 g
Protein 25 g
Salt 2 g

Ingredients

pasteurized goat's milk, cheese cultures, salt, rennet, calcium chloride, pasteurized manchego sheep's milk, cheese cultures, salt, rennet, pasteurized sheep, cow , goat's milk, cheese cultures, salt, rennet, calcium chloride

Palm oil freeNot vegan
Allergens
Milk

Product details

Sold in
United States
Barcode
0812315014135

Prices reported by shoppers

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Frequently asked questions

How many calories are in Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese?

Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese contains 429 kcal per 100 g.

How much sugar is in Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese?

Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese vegan?

Based on its ingredient list, it is not vegan.

What allergens does Spanish Cheese Plate: Manchego, Semi-Soft Goat & Iberico Cheese contain?

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

Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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