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Weichkäse
Weichkäse by Petit Paris provides 225 kcal per 100 g, with 0.1 g of sugars and 20 g of protein. That is 90% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Soft cheeses with bloomy rind category and comes in a 200 g pack. Contains: joghurtkulturen, mikrobielles lab.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 225 kcal | 337 −33% |
| Total fat | 16 g | 29.3 −45% |
| Saturated fat | 11 g | 19.7 −44% |
| Carbohydrates | 0.1 g | 1.5 −93% |
| Total sugars | 0.1 g | 1 −90% |
| Added sugars | 0 g | 0 |
| Dietary fiber | 0 g | 0.1 −100% |
| Protein | 20 g | 16.7 +20% |
| Salt | 1.4 g | 1.7 −18% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 226 Soft cheeses with bloomy rind products on Foodmetria.
Compared with other soft cheeses with bloomy rind
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
WEICHKÄSE LEICHT, DREIVIERTELFETTSTUFE
- Allergens
- JoghurtkulturenMikrobielles lab
Product details
- Quantity
- 200 g
- Labels & certifications
- No GMOsOhne gentechnik
- Sold in
- Germany
- Barcode
- 24772969
Prices reported by shoppers
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Frequently asked questions
How many calories are in Weichkäse?
Weichkäse contains 225 kcal per 100 g.
How much sugar is in Weichkäse?
Weichkäse has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Weichkäse 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.
What allergens does Weichkäse contain?
According to the label data it contains: Joghurtkulturen, Mikrobielles lab. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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