Anchor vegetarian cheese nutrition facts center on calories, fat, protein, and sodium per slice, per ounce, and per 100 grams.
Calories Per Slice
Calories Per Ounce
Calories Per 100 g
Slices
- Serving: 20–21 g
- Rennet: vegetarian or mixed, per label
- Use: sandwiches and toasties
Everyday
Shredded
- Serving: 1/2 cup ≈ 40–45 g
- Macros: protein-dense
- Use: melts fast on bakes
Speed
Block
- Serving: 28 g cubes
- Macros: near cheddar range
- Use: grating or snacking
Flexible
Anchor Cheese Made With Vegetarian Rennet: Nutrition Breakdown
Anchor sells several cheeses that list microbial rennet or a mix of microbial and calves rennet on the ingredient line. The sliced range in some regions notes “Vegetarian and/or Calves Rennet,” while Anchor Food Professionals shows microbial rennet across a few bulk products. Labels vary by market, so check the exact pack in your kitchen.
The nutrition pattern stays familiar across styles. Slices around 20 grams land near 50 to 85 calories, one ounce sits near 110 to 120, and 100 grams ranges from about 330 to a little over 400 depending on moisture and fat. That gives you a tidy way to plan meals around sandwiches, toasties, or baked dishes.
Anchor Cheese Nutrition Overview By Variety
Calories and macros shift with style and moisture. Cheddar runs richer than mozzarella, while Colby sits in the middle. Here’s a broad snapshot pulled from brand pages and standard reference values such as cheddar data.
| Variety | Calories | Protein |
|---|---|---|
| Cheddar (typical) | 403 kcal | 22.9 g |
| Mozzarella (Anchor block) | 330 kcal | 25.0 g |
| Colby Slices (per 100 g) | 317 kcal | 18.1 g |
That spread fits common plates. A grilled sandwich with two slices leans toward the cheddar line, while a pizza topping based on mozzarella trends lighter per 100 grams yet still protein dense. If you shake shreds across a tray bake, the weight can add up fast, so measure once and repeat the win.
Ingredient Notes That Matter
Rennet type is the question many shoppers ask. The sliced cheddar page for New Zealand states “Vegetarian and/or Calves Rennet,” and the food-service mozzarella lists vegetarian rennet outright. If vegetarian sourcing matters for you, scan the ingredient list near the enzymes line before you buy. Recipes can change across regions and time. See the cheddar slices ingredients page for a labeled example.
Salt stays in play too. Slices carry sodium in the 200 to 250 milligram zone per 20 grams on some packs, while mozzarella blocks sit a bit lower per 100 grams. If you track blood pressure or simply prefer a lighter hand, build flavor with herbs, tomatoes, and a squeeze of lemon to dial back the need for extra salt.
How Serving Size Changes The Numbers
Nutrition panels often show both per serving and per 100 grams. The per serving line helps with real plates, while the per 100 grams line helps with comparisons. Pair both and you can move from label to meal without guesswork.
Use the quick conversions below when the pack uses grams you don’t use day to day. The math stays tidy and repeatable.
| Serving | Calories | Sodium |
|---|---|---|
| One slice, 20–21 g | 50–85 kcal | ~200–250 mg |
| One ounce, 28 g | 110–120 kcal | ~250–300 mg |
| Half cup shredded | ~165–180 kcal | ~300–350 mg |
Keep a small scale near the chopping board and you’ll stop guessing. Weigh a slice once, learn the feel in your hand, and you can eyeball with better accuracy every time you cook.
Protein, Fat, And Carbs In Context
Dairy cheese is a low-carb food, with carbs near zero. Protein runs strong, which helps satiety at breakfast or in a snack. Fat drives flavor and mouthfeel, and most of it shows up as saturated fat. If you watch saturated fat, use thinner slices and add greens or tomatoes so the plate still feels full.
Calcium is the other big win. A single ounce of cheddar lands near 200 milligrams of calcium, while 100 grams clears 700 milligrams on standard references. Pair cheese with fruit or whole grain bread to round out fiber and potassium, which helps balance the menu.
Label Examples From Anchor Lines
The food-service shredded Colby and cheddar blend lists per 100 grams at about 412 calories, 23.2 grams protein, and 35.3 grams fat, with sodium near 674 milligrams. The mozzarella block under the same trade line shows about 330 calories and 25 grams protein per 100 grams with carbohydrate under 0.1 grams. These figures give a clear bracket for home cooking too.
Retail slices in New Zealand show per slice energy near 66 calories for Colby at 20.8 grams, with fat at 5.2 grams and sodium at 243 milligrams. One ounce of typical cheddar sits near 115 calories and 9.5 grams fat on standard references. Slide those into a sandwich log and your week starts to look predictable.
Smarter Swaps Without Losing Flavor
Want a lighter toastie? Use one slice of cheddar and stretch flavor with mustard and pickles. Building a pasta bake? Split the cheese load between mozzarella and a dusting of aged cheddar on top for a punchy finish. For snacks, cube a small wedge and pair with apples or cucumbers so you get crunch, freshness, and protein in one go.
Portion size beats absolute bans. Keep the cheese, trim the quantity a touch, and load the plate with plants. Your taste buds stay happy and the numbers stay steady.
Buying Tips For The Right Pack
Check the ingredient line for “Vegetarian Rennet,” “Microbial Rennet,” or a note that the enzymes may be from calves. If you need a vegetarian pick, select the pack that names microbial enzymes. The same shelf can hold both styles. Also look for serving size in grams that matches how you plan to use it: slices for sandwiches, blocks for grating, shreds for speed.
Storage matters too. Keep blocks wrapped to prevent drying. Reseal shredded packs and push out the air. For slices, stack them flat so edges don’t curl. Good handling keeps texture and keeps waste down.
Cooking With Better Portion Control
Pre-portion before heat hits the pan. Count slices, weigh a handful of shreds, or measure a half cup. Once the cheese starts to melt, eyeballing gets tough. A small prep step keeps the plate balanced.
Heat time changes moisture and browning, not the calorie count. What can change is the portion you serve. Golden edges tempt extra scoops, so plate the serving first and leave the rest in the kitchen.
Simple Template For Meal Planning
Set a cheese target per meal and backfill with plants and grains. Breakfast might use one slice on toast with tomatoes. Lunch could lean on a one ounce cube plate with fruit. Dinner might spend two ounces across a family tray bake. Once you set anchors like that, your cart and your week get simpler.
References For The Numbers
Standard values for cheddar per 100 grams come from a respected food database used by dietitians, and brand pages add the variety context around rennet, serving size, and per pack panels. Cross-check your pack at home for the exact figures for your region and lot. If you want to see a labeled example of mozzarella made with vegetarian rennet, the Anchor mozzarella block page is a handy reference.