Semi-Hard And Hard Cheeses
Semi-hard and hard cheeses are fermented dairy products with FDA standards of identity under 21 CFR Part 133. They provide protein, calcium, and vitamin B12, but are also high in saturated fat and sodium.
What it is
An umbrella category of fermented cheeses with low moisture, including cheddar, Parmesan, Gouda, Swiss, Manchego, etc.
Whole/fermented food category; protein, fat, and calcium source.
Why it's flagged
- High in saturated fat and sodium
- Milk is a major food allergen
What regulators actually say
"Cheeses and related cheese products are subject to standards of identity under 21 CFR Part 133, specifying composition, manufacturing methods, and labeling requirements for each named cheese variety."
Regulatory status
United States — FDA
Cheeses regulated under 21 CFR Part 133 standards of identity; milk is a major food allergen under FALCPA.
European Union — EFSA
Cheese covered by EU food law; milk is a labeled allergen under EU Regulation 1169/2011.
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