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Puck cream cheese spread 240g

Puck cream cheese spread 240g
Each

Puck cream cheese spread 240g

Each

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Puck cream cheese spread 240g
each

Puck cream cheese spread 240g

AED 22.25 This product is unavailable at the moment

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Overview

There's even more cheddar to be enjoyed in this Puck cream cheese spread. Spread it on your morning toast, pair it with your deli meats for lunch or incorporate it into your pasta for dinner, the possibilities are endless.

Details

Cheeses come in eight varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft-fresh, and soft-ripened. It is a staple in most homes and can be sliced in sandwiches, melted on pizzas, dolloped generously in salads or simply cut directly from the block as a snack.

Preparation Guidelines

Ready to eat

Ingredients

cream cheese produced from (butter, nutritional cow's milk protiens, salt and lactic acid starter culture), palm kernel oil, emulsifier salt((339), natural identical cheddar flavour, no rennet added 65% fat indry matter

Allergies

Contains dairy

Country of Origin

Saudi Arabia

Dietary and Lifestyle

Vegetarian

Storage

Keep refrigerated

Brand

Puck

Details

Cheeses come in eight varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft-fresh, and soft-ripened. It is a staple in most homes and can be sliced in sandwiches, melted on pizzas, dolloped generously in salads or simply cut directly from the block as a snack.
Ready to eat
cream cheese produced from (butter, nutritional cow's milk protiens, salt and lactic acid starter culture), palm kernel oil, emulsifier salt((339), natural identical cheddar flavour, no rennet added 65% fat indry matter
Contains dairy
Saudi Arabia
Vegetarian
Keep refrigerated
Puck

Nutrition Facts

Typical value per 100g
Servings Per Container 24


Amount Per Serving
Calories 316


% Daily Value


Total Fat 31.9g


Saturated Fat 23.8g


Trans Fat 23.8g


Sodium 0.95mg


Total Carbohydrates 0.5g


Protein 8g

Percent Daily Values are based on a 2,000 calorie diet.

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