Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added vs 100% Grated Parmesan Natural Cheese
Wondering which one to pick? We analyzed the nutritional profile, ingredients, and vegan status to help you decide.

Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added

100% Grated Parmesan Natural Cheese
The Verdict: Which is Better?
When placing Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added and 100% Grated Parmesan Natural Cheese side-by-side, the nutritional differences become quite clear. Both products cater to specific dietary needs, but picking the right one depends on whether you are prioritizing weight loss, muscle gain, or clean eating.
For calorie-conscious consumers, Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added is the clear winner. With 500 fewer calories per 100g than its competitor, it allows for more volume while keeping your energy intake in check.
However, watch out for the sugar content. Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added contains significantly more sugar (4g) compared to the milder 100% Grated Parmesan Natural Cheese (0g). If you are monitoring your insulin levels or trying to cut down on sweets, 100% Grated Parmesan Natural Cheese is undeniably the healthier pick.
Frequently Asked Questions
Which is healthier: Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added or 100% Grated Parmesan Natural Cheese?
It depends on your goals. Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added has 0 calories, while 100% Grated Parmesan Natural Cheese has 500 calories. Check the detailed table above for sugar and fat content.
Is Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added vegan?
No, Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added is not certified vegan.
What is the calorie difference between Giant Cottage Cheese Small Curd Low Fat 1% Milkfat No Salt Added and 100% Grated Parmesan Natural Cheese?
There is a difference of 500 calories per 100g between the two products.




