Cheddar Cheese

Food · Dairy · Food, Typed Supps

Some aged cheeses genuinely supply vitamin K2, made by bacteria during fermentation.

Stage by stage

Intake (Dense, fermented structure): Chewing breaks down its dense, aged structure.
Stomach (Protein & fat digestion): Protein (mostly casein) and fat digestion begins.
Small intestine (Calcium, fat & K2 absorbed): Calcium and fat-soluble vitamins, including some vitamin K2 produced during fermentation, are absorbed together.
Bone & blood vessel tissue (Calcium & K2 activity): Absorbed calcium supports bone structure; K2 helps direct that calcium toward bone rather than arteries.

Timing

K2 content varies significantly by cheese type and ageing process — not all cheeses provide meaningful amounts.

Time to effect

Weeks: Regular intake contributes to calcium and K2 status.

Allergens

Contains: Milk. Derived from what this food is, not from a product label.

Eating patterns

Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Low-FODMAP, Gluten-free.

Satiety

146 on the satiety index, where white bread is 100 — high. Measured by Holt et al. (1995).

Environmental footprint

23.9 kg CO2e and 5605 litres of freshwater per kg, matched to "Cheese" in Poore & Nemecek (2018), Science 360.

Cost band

Mid — roughly £8 per kg, as a band midpoint rather than a price.

Key nutrients

Nutrition per 100g

Calories: 324.1
Protein: 27.9g
Carbohydrate: 0g
of which sugars: 0g
Fat: 23.4g
of which saturated: 15.1g
Fibre: 0g
Sodium: 550mg

Food vs. supplement

Certain aged, fermented cheeses are one of the few dietary sources of vitamin K2, produced by bacteria during the ageing process — the amount varies significantly by cheese type and ageing method, unlike a standardized K2 supplement dose.

Kitchen tip

Aged cheddar has more concentrated calcium and protein per ounce than younger, softer cheeses, though also more sodium.

Common myth

“All cheese provides meaningful vitamin K2.” In reality: K2 content depends heavily on the specific bacterial cultures and ageing process used — it varies enormously between cheese types and even between brands of the same cheese.