Armstrong - Swiss Cheese Sliced

Armstrong - Swiss Cheese Sliced, 220 Gram

$7.99
$3.63/100g

Ingredients

Pasteurized milk, Salt, Bacterial culture, Calcium chloride, Microbial enzyme.

Nutrition Facts

Serving Size per 1 slic
Calories 70
% Daily
Value*

Total Fat5g
7 %

Saturated Fat3.5g
19 %
+ Trans0.2g

Total Carbohydrate1g

Dietary Fibre0g
0 %
Sugars0g
0 %

Protein5g

Cholesterol15mg

Sodium80mg
3 %

Potassium10mg
1 %

Calcium150mg
12 %

Iron0mg
0 %

*5% is or less is a little,
15% or more is a lot
Product Number: 00061120102104

Often bought with

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Freybe - Weisswurst SausageFreybe - Weisswurst Sausage, 375 Gram$10.99
Grimms - Polish SausageGrimms - Polish Sausage, 300 Gram$7.99was $9.99
Freybe - Hungarian SalamiFreybe - Hungarian Salami, 125 Gram$6.99
Sunpic - Spicy Chipotle MayoSunpic - Spicy Chipotle Mayo, 450 Millilitre$7.29
Freybe - Cervelat SalamiFreybe - Cervelat Salami, 125 Gram$6.99
Inglehoffer - Creamy Dill MustardInglehoffer - Creamy Dill Mustard, 280 Millilitre$8.19was $9.29
Freybe - Damn Hot Dry PepperoniFreybe - Damn Hot Dry Pepperoni, 500 Gram$16.99
Product Number: 00061120102104

Often bought with

Hellmann's - Real MayonnaiseHellmann's - Real Mayonnaise, 750 Millilitre$8.99
Freybe - Weisswurst SausageFreybe - Weisswurst Sausage, 375 Gram$10.99
Grimms - Polish SausageGrimms - Polish Sausage, 300 Gram$7.99was $9.99
Freybe - Hungarian SalamiFreybe - Hungarian Salami, 125 Gram$6.99
Sunpic - Spicy Chipotle MayoSunpic - Spicy Chipotle Mayo, 450 Millilitre$7.29
Freybe - Cervelat SalamiFreybe - Cervelat Salami, 125 Gram$6.99
Inglehoffer - Creamy Dill MustardInglehoffer - Creamy Dill Mustard, 280 Millilitre$8.19was $9.29
Freybe - Damn Hot Dry PepperoniFreybe - Damn Hot Dry Pepperoni, 500 Gram$16.99

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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