You simply will not walk into a supermarket in Australia and not find Mersey Valley cheese in the dairy section. Indeed, this commercial brand offers a range of aged Cheddars. But are they actually good for you? Read on to discover the nutrition facts for Mersey Valley Classic, their Vintage Club Cheddar.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →
Nutrition Facts Summary for Mersey Valley Classic
Due to its high fat and low carbohydrate contents, Mersey Valley Classic is a great cheese for people following a ketogenic diet. Moreover, like other pressed uncooked cheeses, Mersey Valley Classic has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this American cheese comfortably.
All versions of this Cheddar are made with pasteurised cow’s milk. This fact, combined with its low moisture content and lack of rind, make this Mersey Valley Classic safe to eat during pregnancy. Indeed, if you’re pregnant, you can eat this cheese fresh or cook a delicious meal with it.
As is the case with most cheeses, Mersey Valley Classic is also an exceptional source of calcium. As such, it is recommended for people who are at high risk of osteoporosis. However, it is quite high in sodium and should be avoided by people who are at high risk of cardiovascular conditions.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
