Although there are very few carbs in cheese, some do contain a higher carb content than others. This list of cheese has 72 varieties and lists the net carbs, fats and proteins for 1 slice or 1oz (28g) serving. If there is a type missing, let me know and I’ll add it to the list.
Not all cheeses are traditionally vegetarian too, which I’ve marked on this list. These cheeses have been made with animal rennet. Paneer, ricotta and cottage cheese do not use animal rennet in the cheese-making process, so are always vegetarian. These include paneer, ricotta, and cottage cheese.
But don’t start sobbing into your low carb pizza, there are vegetarian versions of the cheeses on this list that use vegetable or microbial-based rennet. Check the label of your cheese. If it says it contains rennet, it is not vegetarian.
Click HERE for a full list of vegetarian cheese brands.
A printable pdf of the list of carbs in cheeses can be downloaded:
| Types of Cheese | Vegetarian? | Net Carbs(g) | Fat (g) | Protein (g) |
|---|---|---|---|---|
| American Cheese | Yes | 2.0 | 6.6 | 4.9 |
| American Cheese Low Fat | Yes | 1.0 | 4.0 | 5.0 |
| Anejo Enchilado | Yes | 1.3 | 8.5 | 6.0 |
| Appenzeller | No | 0.0 | 9.0 | 7.0 |
| Asadero | Yes | 1.0 | 5.0 | 6.0 |
| Asiago Cheese | Yes | 0.9 | 8.0 | 7.0 |
| Blue Cheese | Yes | 0.7 | 8.0 | 6.0 |
| Bocconcini | No | 0.0 | 3.5 | 6.0 |
| Boucheron | No | 0.0 | 6.0 | 5.0 |
| Brick | Yes | 0.8 | 8.4 | 6.6 |
| Brie | Yes | 0.1 | 7.9 | 5.9 |
| Burrata | No | 1.0 | 6.0 | 0.0 |
| Caerphilly | Yes | 0.0 | 9.0 | 7.0 |
| Cambozola | Yes | 0.0 | 9.0 | 5.0 |
| Camembert | No | 0.1 | 6.9 | 5.6 |
| Caraway | Yes | 0.9 | 8.3 | 7.1 |
| Cheddar | Yes | 0.9 | 9.4 | 6.5 |
| Cheddar (Reduced Fat) | Yes | 1.2 | 5.8 | 7.8 |
| Cheese Curds | Yes | 1.0 | 8.0 | 7.0 |
| Cheshire | Yes | 1.4 | 8.7 | 6.6 |
| Colby | Yes | 0.7 | 9.1 | 6.7 |
| Comte | No | 0.0 | 10.0 | 7.0 |
| Cottage Cheese (100g) | Yes | 3.4 | 4.3 | 11 |
| Cream cheese | Yes | 1.6 | 9.8 | 1.7 |
| Danish Blue | No | 0.0 | 8.0 | 6.0 |
| Dolcelatte | Yes | 0.0 | 9.0 | 5.0 |
| Double Gloucester | Yes | 0.0 | 10.0 | 7.0 |
| Edam | Yes | 0.4 | 8.1 | 7.1 |
| Emmenthaler | No | 0.0 | 9.0 | 8.0 |
| Feta | Yes | 1.1 | 6.1 | 4.0 |
| Fontina | Yes | 0.4 | 8.8 | 7.3 |
| Fromage Frais | Yes | 7.0 | 0.0 | 5.0 |
| Gjetost | Yes | 12.1 | 8.4 | 2.7 |
| Goats | Yes | 0.2 | 7.2 | 5.9 |
| Gorgonzola: | No | 1.0 | 8.0 | 6.0 |
| Gouda | Yes | 0.6 | 7.8 | 7.1 |
| Grana Padano | No | 0.0 | 8.0 | 9.0 |
| Gruyere | No | 0.1 | 9.2 | 8.5 |
| Halloumi | Yes | 0.0 | 9.0 | 7.0 |
| Havarti | Yes | 0.8 | 9.0 | 6.0 |
| Labneh | Yes | 2.0 | 3.0 | 3.0 |
| Limburger | Yes | 0.1 | 7.7 | 5.7 |
| Mahon | No | 0.0 | 9.0 | 7.0 |
| Manchego | No | 0.0 | 7.0 | 7.0 |
| Mascarpone | Yes | 1.0 | 12.0 | 1.0 |
| Mexican Blend | Yes | 0.5 | 9.0 | 7.0 |
| Mimolette | No | 0.0 | 8.0 | 10.0 |
| Monterey Jack | Yes | 0.2 | 8.6 | 6.9 |
| Mozzarella | Yes | 1.0 | 5.0 | 7.0 |
| Mozzarella (Part Skim) | Yes | 1.6 | 5.6 | 6.7 |
| Muenster | Yes | 0.3 | 8.5 | 6.6 |
| Neufchatel | No | 1.0 | 6.5 | 2.6 |
| Paneer | Yes | 1.0 | 7.0 | 7.0 |
| Parmesan | No | 0.9 | 7.0 | 10.0 |
| Parmigiano Reggiano | No | 0.0 | 8.0 | 9.0 |
| Pecorino Romano | No | 1.0 | 9.0 | 8.0 |
| Pepper Jack | Yes | 0.0 | 7.0 | 6.0 |
| Provolone | Yes | 0.6 | 7.6 | 7.3 |
| Queso Blanco | Yes | 1.0 | 8.0 | 7.0 |
| Raclette | No | 0.0 | 5.0 | 5.0 |
| Red Leicester | No | 0.0 | 9.0 | 7.0 |
| Rembrandt Gouda | Yes | 0.0 | 10.0 | 8.0 |
| Ricotta (100g) | Yes | 4.1 | 10.4 | 11.3 |
| Romano | No | 1.0 | 7.6 | 9.0 |
| Roquefort: | No | 0.6 | 8.7 | 6.1 |
| Sharp Provolone | No | 0.0 | 9.0 | 7.0 |
| Stilton | Yes | 0.0 | 10.0 | 7.0 |
| String | Yes | 1.0 | 6.0 | 7.0 |
| Swiss | Yes | 0.4 | 8.8 | 7.6 |
| Taleggio | No | 0.0 | 7.0 | 5.0 |
| Tilsit | No | 0.5 | 7.4 | 6.9 |
| Vacherin | No | 0.0 | 0.2 | 0.2 |
Nutritional info in this post are from the USDA Food Composition Databases, and has been rounded to the closest whole number
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