Old World Tuscan Cheddar Bar

Cabot
12/8 OZ
1041
Cabot's Hand-Rubbed Tuscan Cheddar combines classic Old-World flavors like bell pepper, fennel, and onion. The result is a showy exterior with visible herbs and seasonings, a perfect contrast with the firm, smooth texture of the cheddar within.

You can taste the sunny hills of Tuscany in every luscious, fragrant bite of our farmers’ Old World Tuscan Cheddar Cheese. Classic exotic flavors like onion, fennel, and sweet bell pepper mingle with the classic sharp bite of Cabot cheddar for an absolutely unforgettable flavor experience. Like a slice of your favorite pizza minus the crust. And with a hand rubbed exterior loaded with herbs and savory old-world seasonings, it looks just as good as it tastes. Add it to a mouthwatering cheeseboard for a taste of the unexpected. Or melt it over Italian bread for a gooey appetizer.

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More Information
SKU 1041
Package Type Pre-packaged
Brand Name Cabot
upc 078354710418
Ingredients Pasteurized milk, cheese cultures, salt, spices,dehydrated onion, tamato flakes, bell peppers, dehydrated garlic, canola oil, citric acid, enzymes.
Milk Source Cow
Rennet Type Microbial
Rind Type Not Applicable
Milk Treatment Pasteurized
Country United States
Unit Size 12/8 OZ
Dietary & Lifestyle GMO Free, Gluten Free
Nutrition Facts
32 servings per container
Serving size
1OZ
calories
per serving
110
Amount/serving
% Daily Value*
Total Fat
9G
12%
Saturated Fat
6G
30%
Trans Fat
0G
Cholesterol
30MG
10%
Sodium
200MG
9%
Amount/serving
% Daily Value*
Total Carbohydrate
1G
0%
Dietary Fiber
0G
0%
Total Sugar
0G
Includes 1g Added Sugars
0%
Protein
7G
Vitamin D
0MCG
MCG%
Calcium
194MG
MG%
Iron
0MG
0%
Potassium
20MG
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:MilkMay Contain:Milk
Ingredients:Pasteurized milk, cheese cultures, salt, spices,dehydrated onion, tamato flakes, bell peppers, dehydrated garlic, canola oil, citric acid, enzymes.
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