HomeCheese4% Milkfat Classic Cottage Cheese
4% Milkfat Classic Cottage Cheese

4% Milkfat Classic Cottage Cheese

🫀4/10
💪8/10
🔥8/10
🩸7/10
🦴8/10
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Nutrition Facts

Per 100g

Calories99 kcal
Protein18.0g
Total Fat6.0g
Saturated Fat3.5g
Carbohydrates3.0g
Sugars3.0g
Fiber0.0g
Sodium490mg
Protein per 100 kcal18.3g

About This Product

4% Milkfat Classic Cottage Cheese by Good Culture scores 9/10 for Clean Label based on processed food (nova 3).

4% Milkfat Classic Cottage Cheese by Good Culture provides 99 calories, 18.0g protein, 6.0g fat, and 3.0g carbohydrates per 100g. That gives it a protein efficiency of 18.3g of protein per 100 calories. It scores well for Muscle Building, Weight Loss, Blood Sugar health goals.

  • Contains 18.0g of protein per 100g, providing a good source of this essential macronutrient.
  • Very low calorie density at just 99 kcal per 100g, making it a good choice for volume eating.
  • Contains no detected additives — a clean ingredient list.
Best for: Muscle BuildingWeight LossBlood SugarBone HealthClean LabelKids / Growing

Deep Analysis

4% Milkfat Classic Cottage Cheese by Good Culture is a lower-calorie option in the cheese category at 99 kcal per 100g, compared to the category average of 321.

Nutrition Breakdown

  • Calories: 99 kcal per 100g (category avg: 321)
  • Protein: 18.0g per 100g (category avg: 26.3g)
  • Sugars: 3.0g per 100g (category avg: 7.9g)
  • Saturated fat: 3.5g per 100g
  • Sodium: 490mg per 100g — on the higher side

Who Should Eat This

Best suited for athletes or anyone prioritizing protein intake, people managing calorie intake or on a weight loss plan, people managing blood sugar levels.

Watch Out

  • No major red flags based on the nutrition data.

Better Alternatives

If 4% Milkfat Classic Cottage Cheese doesn't perfectly fit your goals, consider looking for higher-protein alternatives for better satiety. Browse the cheese category page on NutritionRanked to compare options side by side.

Ingredients

organic whole milk, organic cream, celtic sea salt, live and active cultures.