Briette Cheese Brie Creamy Mild - 4.4 OZ
Cheese, Soft-Ripened, Creamy & Mild
Fine cheese in a fresh pack. Lactose Free. Lactose free due to natural maturation. Imported. Always creamy. Our master cheese-makers use only pure cow's milk from local bavarian farms to make our creamy & mild Briette. Our special fresh pack ensures our cheese is always creamy and of the highest quality. Double cream soft ripened cheese 60% FIDM (heat treated). www.champignon-usa.com. Want to know more about Briette? Product of Germany.
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Calories | Amount Per serving 100 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 9g | 12% | ||||
Saturated Fat | Amount Per serving 6g | 30% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 30mg | 10% | ||||
Sodium | Amount Per serving 180mg | 8% | ||||
Potassium | Amount Per serving 23mg | 0% | ||||
Total Carbohydrate | Amount Per serving 0g | 0% | ||||
Dietary Fiber | Amount Per serving 0g | 0% | ||||
Total Sugars | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 5g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving 106mg | 8% | ||||
Iron | Amount Per serving 0mg | 0% |
Lactose Free
Keep refrigerated at max. 39 degree F. Consume within 3 days after opening.
Champignon North America, Inc.
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