A Tale of Two Cheeses

Reading the label, this Cotija keeps it beautifully simple: cultured pasteurized grade A milk, salt, and enzymes. That's it. The result is a classic salty, crumbly profile that feels like a true old-school topper. I can picture sprinkling it over a weeknight taco salad at my desk for a quick, savory lift. With 0g of sugar per 100g and a sky-high score of 9.9, it aligns with my budget-friendly, health-conscious goals. The trade-off is that the saltiness can be intense if you're heavy-handed, so a light dusting goes a long way. It may not be the pick if you prefer a mellow, creamy cheese, but for clean flavor, it's a standout pantry staple.

This version lists cultured pasteurized grade A milk and skim milk with sea salt and enzymes, keeping sugar at 0g per 100g and the score at 9.9. The skim milk may give it a slightly firmer, drier crumble compared to full-fat styles, but the salty tang still hits that nostalgic cheese counter note. I tucked a wedge into my gym bag for a post-workout sprinkle over eggs; it traveled well and didn't turn oily. The trade-off is a less buttery richness, so it can taste a touch sharp if you're expecting creaminess. If you're label-reading for minimal ingredients and zero sugar, it's a solid, affordable choice, though the texture might feel a bit chalky to some.

The label shows cultured pasteurized grade A part-skim milk, calcium, enzymes, salt, and non-animal kosher rennet, with 0g sugar per 100g and a 9.9 score. The calcium and part-skim base suggest a firmer bite that still crumbles nicely. I can see this working for a late-night snack when I want something salty without reaching for chips—just a little over roasted veggies. The trade-off is that the texture leans dry and dense, so it may not feel as indulgent as richer cheeses. If you're looking for clean ingredients and zero sugar, this fits the bill, but people who love a soft, melt-in-your-mouth feel might find it a bit austere.

The ingredient list includes pork, sea salt, cultured Swiss chard, dextrose, pepper, sugar, fresh garlic, natural flavor, lactic acid starter culture, and cultured pasteurized milk. Despite the sugar entry, the label shows 0g sugar per 100g and a 9.9 score. The combo of pork and provolone suggests a bold, garlicky salami flavor with a slight tang. I tucked slices into a cooler for a road trip, and the oiliness was noticeable after a few hours—something to plan around. The trade-off is the fat and natural flavor, which can feel rich or oily if eaten cold. If you want a high-impact, savory protein bite with minimal sugar, this delivers, though the texture may be greasy for some.

The ingredients are listed as 'Ingredients updating...', with 0g sugar per 100g and a 9.9 score. Without a full ingredient list, I can't speak to specifics like cheese type or seasoning, but the handpie format suggests a flaky crust with a savory filling. I imagine warming one for a quick desk lunch when time is tight; the crust may crisp nicely and the inside could be hearty. The trade-off is the uncertainty—texture and saltiness could vary until the label is finalized. If you're looking for a zero-sugar comfort food that travels well, this could be a handy option, but I'd wait for the full ingredient details if you're sensitive to additives.