Anchor cheddar delivers ~405 kcal per 100 g (≈120 kcal per 30 g) with high calcium, ~24 g protein, and under 1 g carbs.
Per 20 g
Per 30 g
Per 40 g
Block (Classic)
- ~24 g protein/100 g
- ~734 mg sodium/100 g
- Grates and cubes well
Lower Salt
Slices (Convenience)
- ~17 g protein/100 g
- ~1,270 mg sodium/100 g
- Even melt for toasties
Higher Salt
Mild To Tasty
- Mild = smoother bite
- Tasty = sharper finish
- Calories stay similar
Pick The Bite
Anchor Cheddar Cheese Calories And Macros (Per 30 G)
Here’s a tidy view many shoppers want: a 30 g slice of this style lands near 120 kcal, delivers about 7–10 g fat, and 5–9 g protein depending on format. Carbs sit under 1 g. Calcium stays high across blocks and sliced packs.
The difference between block and processed slices shows up in sodium. Blocks sit closer to the mid-600–700 mg range per 100 g, while some sliced packs run well above 1,200 mg per 100 g. That gap matters if you’re tallying daily salt from bread, sauces, and snacks.
Core Numbers You Can Use
Figures below come from Anchor’s product pages and a respected reference profile for cheddar. Where a range exists, plan using the conservative side. Use these as a cooking and tracking baseline, then adjust to taste.
| Nutrient | Per 100 g (Anchor block) | Per 30 g (Anchor block) |
|---|---|---|
| Energy | ~405 kcal | ~122 kcal |
| Protein | 24.0 g | 7.2 g |
| Total Fat | 34.7 g | 10.4 g |
| Saturated Fat | 23.6 g | 7.1 g |
| Carbohydrate | <1.0 g | <0.3 g |
| Sugars | <1.0 g | <0.3 g |
| Sodium | 734 mg | ~220 mg |
| Calcium | not listed | — |
For a wider yardstick, a well-documented composite entry for cheddar shows ~403 kcal, ~22.9 g protein, ~33.3 g fat, ~653 mg sodium, and 710 mg calcium per 100 g; the pattern lines up closely with the Anchor block values. You can check the detail on the MyFoodData profile.
What Changes Between Block And Slices
Blocks are closer to a traditional make. Processed slices are tuned for even melt and tidy stacking. That tweak shifts moisture and salt, which nudges the label. In day-to-day terms, most shoppers notice two things: slices taste saltier and show lower protein per 100 g than blocks.
Anchor’s block lists roughly 24 g protein per 100 g, while a typical sliced pack lists around 17 g per 100 g. Sodium tells an even bigger story: blocks hover near ~700 mg per 100 g; some sliced SKUs list ~1,270 mg per 100 g. Both figures appear on Anchor’s product pages for the block and sliced lines, and they echo generic cheddar references in public datasets.
Serving Size Tips That Actually Help
Pick a default that fits your plate. For a sandwich, 30 g keeps the math clean. For a snack board, two 20 g squares give you control without feeling skimpy. Grating for pasta? Weigh 25–30 g per serving and adjust based on sauce richness and portion count.
If you’re tracking sodium, swap one slice for a cube from a block version. That single move trims salt while keeping flavor bold. Cheese satisfies quickly; set the plate, portion once, and call it done.
Ingredients, Allergens, And Storage
Anchor’s cheddar list is short: pasteurised cow’s milk, salt, natural cultures, and microbial rennet. It contains milk, as expected. Keep unopened packs chilled; after opening, wrap tightly or store in a beeswax cover to limit moisture loss and fridge odors. Freshly wrapped blocks hold texture better than loosely sealed slices.
How These Numbers Were Verified
Two source types guided the figures here: Anchor’s own nutrition panels and a respected composite entry for cheddar. Anchor’s block page lists ~405 kcal, ~24 g protein, ~34.7 g fat, and ~734 mg sodium per 100 g. The composite entry shows ~403 kcal, ~22.9 g protein, ~33.3 g fat, and ~653 mg sodium per 100 g, along with ~710 mg calcium. Both sets tell a consistent story and give you a reliable planning range. The Anchor block panel is published on the brand’s professional site, while the composite view is aggregated from the USDA-linked dataset used by dietitians and food developers.
If you want the raw database path, the FoodData Central search and the Anchor block nutrition page are transparent and regularly maintained. They’re the go-to for label-level facts when brands update packaging or regional variants shift.
Micros That Matter
Dairy fat brings vitamins A and D in small amounts. Calcium is the headliner in cheddar, typically running in the ~700–760 mg per 100 g range for traditional blocks. Phosphorus pairs with calcium in similar fashion. Potassium sits low, and fiber rounds to zero. If a pack lists calcium per serve, you’ll often see ~190–240 mg in a 25–30 g portion, which stacks neatly with the rest of a balanced plate.
With sliced products, the calcium line often remains strong even when protein dips. You still get dense minerals in a small portion, which helps lunch builds where bread, veg, and spreads provide the rest of the mass.
Simple Portion Math
Want a fast log entry? Multiply the 100 g values by 0.3 for a 30 g serving. Multiply by 0.2 for a thin 20 g slice. That’s how the energy and macro rows in the early table were derived. Kitchen scales make life easier, but a matchbox-size cube sits close to 30 g for most blocks.
Block Vs. Slices: Side-By-Side Sodium
Sodium shapes the day’s total more than any other line on this label. Here’s a clean comparison using common Anchor references so you can pick what fits your plan.
| Product | Sodium | Protein |
|---|---|---|
| Block cheddar | ~220 mg | ~7.2 g |
| Sliced cheddar | ~381 mg | ~5.2 g |
| Generic cheddar (ref.) | ~196 mg | ~6.9 g |
If your goal is big flavor with a gentler salt load, cubes shaved from a block win. If convenience rules, one slice still fits many plans—just balance higher-salt items elsewhere during the day.
Buying Tips And Label Checks
Pick the age profile you enjoy—mild is buttery and smooth; tasty or mature brings a sharper finish. Age shifts moisture and bite more than calories. Scan per-100 g sodium and protein first; those two lines tell you concentration. If calcium is listed, that’s a handy marker of density across brands.
Check pack size so portions add up neatly at home. Many sliced packs land around 12 slices; that makes it easy to budget across a week. Blocks usually wrap and rewrap better, which helps avoid flavor drift from the fridge.
Healthy Pairings That Keep Balance
Pair with crisp fruit, whole-grain crackers, or a bean-rich salad to add fiber. Fat plus protein brings satiety; fiber rounds it out. For grilled dishes, grate a smaller amount and melt over hot food so coverage feels generous with less volume. That trick works well on toast, burgers, and roasted veg.
Cooking Notes And Melting Behavior
Cheddar melts smoothly over moderate heat. For sauces, grate fine and add slowly while whisking. For toasties, layer cheese in thin sheets and heat until the edges bubble. Overheating squeezes out fat and can turn the bite greasy, so pull the pan as soon as the melt looks glossy. If you need stretch, blend with a little mozzarella; if you want sharper snap, go with a well-aged block.
Common Questions, Straight Answers
Is There Lactose?
Cheddar is naturally low in lactose. The longer it’s aged, the lower it gets. Many people who skip milk do fine with a small portion of aged cheese. If you’re sensitive, start with 20–30 g and see how you feel. Aged blocks tend to be more predictable than processed slices.
How Does It Fit In A High-Protein Day?
Blocks offer ~7 g protein per 30 g with bold flavor, so you don’t need much. If you prefer leaner protein per calorie, use cheese as a topper rather than a main chunk and let beans, eggs, or fish carry the plate. For snacks, match a 20–30 g piece with fruit or a handful of cherry tomatoes.
What About Calcium?
Cheddar shines here. Traditional blocks hover around 700+ mg per 100 g. That’s north of 200 mg in a 30 g serving. Many sliced products still list strong calcium numbers even when protein dips, which keeps minerals steady in lunch builds. If a label prints percent daily value, aim for a few small hits across the day rather than one large bolus at dinner.
Bottom Line For Daily Planning
If you want bold flavor with tidy portion control, a 20–30 g piece of Anchor-style cheddar fits the bill. Use block varieties when you need more protein and less sodium per bite. Sliced packs are handy; just count the salt and keep the rest of the plate fresh and fibrous. When in doubt, double-check label lines against the brand page or a trusted nutrient database so your log matches the pack in your hand.