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H‑E‑B Reduced Fat Colby & Monterey Jack Cheese

8 oz
$3.10 each($0.39 / oz)
Out of stock

In Meat Market on the Back Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Made with 2% milk, this Colby and Monterey Jack cheese has 33% less fat than regular H-E-B Colby and Monterey Jack. Colby cheese is softer and less tangy in flavor than cheddar while Monterey Jack cheese is mild, buttery and slightly tangy. Together, these two combine to make a delicious snacking cheese. Gluten Free and made with no artificial growth hormones.*

• 8-oz block of Colby and Monterey Jack cheese
• Natural cheese made with 2% milk
• 33% less fat than regular H-E-B Colby and Monterey Jack cheese
• Gluten Free
• rbST Free*

*No significant difference has been shown between milk from cows treated or not treated with rbST (artificial growth hormone).

Highlights

  • Nutrition Facts

    about 8 servings per container

    Serving Size
    1 oz (28g)
    • Amount Per Serving
      Calories
      90
    • % Daily Value*
    • Total Fat
      • 6g
      • 8%
    • Saturated Fat
      • 3g
      • 15%
    • Trans Fat
      • 0g
    • Cholesterol
      • 15mg
      • 5%
    • Sodium
      • 200mg
      • 9%
    • Total Carbohydrate
      • <1g
      • 0%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 0g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 8g
    • Vitamin D
      • 0.1mcg
      • 0%
    • Calcium
      • 200mg
      • 15%
    • Iron
      • 0mg
      • 0%
    • Potassium
      • 30mg
      • 0%
    • Vitamin A
      • 40mcg
      • 4%
    * 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.

    Ingredients

    Cultured Pasteurized Part-Skim Milk, Salt, Enzymes (Microbial), Annatto (Color), Vitamin A Palmitate.

    Allergens and safety warnings

    Contains: MILK.

    Safe Handling: Perishable. Keep refrigerated.
  • For maximum freshness, use within 3 - 5 days of opening.