Nutrition report ready

Tome de montagne au lait cru

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

Nutri-Score D

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Tome de montagne au lait cru

in Tomme cheese from cow s milk Barcode 0203927023026
Poor nutritional quality
Green-Score
d
Environmental impact estimate

Tome de montagne au lait cru provides 379 kcal per 100 g, with 1 g of sugars and 23 g of protein. That is 13% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Tomme cheese from cow s milk category.

Nutrient levels per 100 g

Fat
30 g · High
Saturated fat
23 g · High
Sugars
1 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 379 kcal 343 +11%
Total fat 30 g 27.6 +9%
Saturated fat 23 g 18.4 +25%
Carbohydrates 3 g 2.2 +38%
Total sugars 1 g 0.9 +13%
Protein 23 g 21.3 +8%
Salt 1 g 1.7 −43%

Category average across 323 Tomme cheese from cow s milk products on Foodmetria.

Compared with other tomme cheese from cow s milk

Calories higher 18%
Sugars higher 7%
Salt lower 6%
Saturated fat higher 15%
Protein top 40%

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

Product details

Labels & certifications
KosherOrthodox Union Kosher
Sold in
France
Barcode
0203927023026

Prices reported by shoppers

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Frequently asked questions

How many calories are in Tome de montagne au lait cru?

Tome de montagne au lait cru contains 379 kcal per 100 g.

How much sugar is in Tome de montagne au lait cru?

Tome de montagne au lait cru has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Tome de montagne 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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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