Skip Navigation
Publix Home
Jarlsberg Cheese, Semi Soft, Part-Skim
8 oz
This is a carousel with one large image and a track of thumbnails. Select any of the image buttons to change the main image. The large image can be enlarged further using the zoom button by the main image.
Item images, which may include product information when available. When available, product details, ingredients, or nutritional information will be provided in screen reader compatible form below.
Jarlsberg Cheese, Semi Soft, Part-Skim

Jarlsberg Cheese, Semi Soft, Part-Skim

Details

Mild, mellow, nutty flavor. Naturally lactose & gluten free. www.jarlsbergusa.com.

Ingredients
Directions

Related Items

This is a carousel. Use Next and Previous buttons to navigate on desktop or swipe with your finger on mobile.
Product information

Details

Mild, mellow, nutty flavor. Naturally lactose & gluten free. www.jarlsbergusa.com.

Ingredients

Pasteurized Part-skim Milk, Culture, Salt, Microbial Rennet

Directions

Keep refrigerated.

Nutrition Facts

8 servings per container
Serving size28.00 g
  • Amount per serving
  • Calories100
    • Total Fat 8g10%daily value
    • Total FatSaturated Fat 5g25%daily value
    • Total FatTrans Fat 0g
  • Cholesterol 21mg7%daily value
  • Sodium 135mg6%daily value
    • Total Carbohydrate 0g0%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateTotal Sugars 0g
    • Includes 0g Added SugarsIncludes 0g Added Sugars 0%daily value
  • Protein 8g
*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.

Warnings

Contains: milk

Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.