Eggs That Dont Hurt

The label reads clean for a post-climb refuel: 4g of sugar per serving and a solid 9.6 score. The ingredient list leans on gums like guar and locust bean, which likely gives it that thick, spoon-coating body some folks dig, while others might find it a bit too custardy. It's got a mild tang from the cultures, not unlike a plain yogurt, and the salt is present but not aggressive. I'd stash this in the office fridge for a mid-afternoon protein hit when the crash hits hard. It's a reliable scoop, though the texture can feel a little slick compared to simpler cottage cheeses.

With a 9.9 score and zero grams of sugar, this American cheese is a label minimalist: cultured milk, cream, sodium citrate, salt, and vegetable rennet. That sodium citrate is the quiet hero here—it's what gives that glassy, ultra-smooth melt without breaking into oil. The flavor should be creamy and mild, leaning savory rather than sharp, which makes it a solid burger partner or grilled cheese anchor. I keep slices in a zip-top bag in my gym bag for a quick melt-over-eggs situation after late lifts. The trade-off is sodium; it's likely higher than block cheddar, so portion control matters if you're watching salt.

This organic Shells & Aged Cheddar box posts a 9.5 score with 5g sugar per serving. The pasta is organic wheat, and the cheese mix uses dried cheddar, whey, and a bit of corn starch—likely for a creamier, less greasy sauce. Expect a nostalgic, velvety bite with a gentle cheddar tang and a touch of sweetness that may come from the whey. It's the kind of meal that hits on a rainy camp night when you're drying gear by the fire. The trade-off is sodium and starch; it can taste a little salty and the sauce may thicken fast if you overcook.

The label is beautifully short: pasteurized milk, cheese cultures, salt, enzymes. Zero sugar and a 9.9 score make this part-skim mozzarella stick a grab-and-go staple. Expect a mild, milky flavor with a firm, slightly springy pull—clean and simple, no weird aftertaste. I toss a couple in my daypack for trailhead lunches; they survive a few hours without turning sweaty if it's not blazing hot. The trade-off is texture over time; it can firm up and feel a bit dry if it sits warm, and the mildness may bore folks who want a punchy cheese.

This semisoft cheese keeps it to three items: pasteurized cultured milk, salt. With zero sugar and a 9.9 score, it's a minimalist's dream. The flavor should be clean and lactic, maybe a touch tangy, with a smooth, sliceable texture that's soft but not runny. It's the kind of piece you fold onto crackers for a quick desk snack or tuck into a camp wrap for dinner. The trade-off is simplicity; it's not going to deliver a big, funky aged character, and the salt can feel forward if you're sensitive to it. Still, for pure, uncluttered cheese, it's tough to beat.