Available Sizes
  • 10 slices

Sargento® Sliced Reduced Fat Colby-Jack Natural Cheese, 10 slices


You can enjoy the semi-soft texture and mild, smooth taste of Colby-Jack cheese, with less fat. It makes for perkier turkey sandwiches and crave-worthy baked potatoes.

  • Sargento® Reduced Fat Colby-Jack Cheese slices offer a beautiful melt on cheeseburgers or nachos and looks great on an appetizer plate with its marbled orange and white color.
  • This 6.67 oz. package comes with 10 slices of Reduced Fat Colby-Jack cheese perfect for turkey sandwiches or baked potatoes.
  • 100% Real, Natural Cheese uses ingredients like, cultured pasteurized milk, salt, enzymes, and annatto - a plant-derived vegetable color.
  • Easy-close FreshLock® packaging helps keep cheese fresh longer, but use within five days upon opening for maximum freshness
  • Our Family’s Passion Is Cheese
  • *33% Less Fat, 14% Fewer Calories Compared to Sargento® Colby-Jack Cheese. Not a low Calorie Food. Fat Reduced from 6g to 4g, Calories reduced from 70 to 60
Reduced Fat
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Nutrition Highlights

1 Slice






Nutrition Facts
10 Servings per container
Serving Size: 1 Slice (19g)
Amount Per Serving
Calories 60
% Daily Value*
Total Fat 4 grams
Saturated Fat 2.5 grams
Trans Fat 0 grams
Cholesterol 10 milligrams
Sodium 105 milligrams
Total Carbohydrates 0 grams
Dietary Fiber 0 grams
Total Sugars 0 grams
Protein 5 grams
Vitamin D
Calcium 10%
Iron 0%
Potassium 10 milligrams
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Reduced Fat Colby Cheese [Pasteurized Reduced Fat Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color), Vitamin A Palmitate], Reduced Fat Monterey Jack Cheese (Pasteurized Reduced Fat Milk, Cheese Culture, Salt, Enzymes, Vitamin A Palmitate), Natamycin (A Natural Mold Inhibitor).
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*Our cheese is made from milk that does not contain antibiotics

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This cheese does not contain any artificial flavors.

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*No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows