Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano vs Original cream cheese — Side-by-Side | ProductGuru
This page compares Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano and Original cream cheese — Lunds Inc versus Crystal Farms, both in the Cheese category. The comparison is assembled automatically from public catalog data (specifications, descriptions, brand metadata). We have not held, tested, or independently measured either product; specifications are AI-estimated from the public product descriptions and may not match the current retail SKU. Use this page as a starting point, then verify on the seller's product page before buying.
At a glance
| Spec | Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano | Original cream cheese |
|---|---|---|
| Brand | Lunds Inc | Crystal Farms |
| Category | Cheese | Cheese |
| EAN/GTIN | 0072431001499 | 0075925301358 |
| Ingredients (AI-est.) | Cow's milk, salt, rennet. cellulose added to prevent caking. | Pasteurized cultured milk and cream, salt, stabilizers (guar gum and carob bean gum). |
| Protein (AI-est.) | 40 g/100g | 6.7 g/100g |
| Fat (AI-est.) | 40 g/100g | 33.3 g/100g |
| Energy (AI-est.) | 400 kcal/100g | 333.3 kcal/100g |
| Salt (AI-est.) | 1.6 g/100g | 0.9 g/100g |
| Country/markets (AI-est.) | United States | United States |
| Saturated fat (AI-est.) | 20 g/100g | 20 g/100g |
| Category (AI-est.) | Cheeses | Cheeses |
Where they differ
- Ingredients (AI-est.): Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — Cow's milk, salt, rennet. cellulose added to prevent caking.; Original cream cheese — Pasteurized cultured milk and cream, salt, stabilizers (guar gum and carob bean gum)..
- Protein (AI-est.): Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — 40 g/100g; Original cream cheese — 6.7 g/100g.
- Fat (AI-est.): Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — 40 g/100g; Original cream cheese — 33.3 g/100g.
- Energy (AI-est.): Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — 400 kcal/100g; Original cream cheese — 333.3 kcal/100g.
- Salt (AI-est.): Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — 1.6 g/100g; Original cream cheese — 0.9 g/100g.
Where they're similar
- Country/markets (AI-est.): both list United States.
- Saturated fat (AI-est.): both list 20 g/100g.
- Category (AI-est.): both list Cheeses.
Which one for which use case
If Ingredients matters most to you, the two products list different values — see the table above and compare with your own priority. If Protein matters more, the choice may go the other way. We surface the specs; the decision is yours.
We do not rank these products against each other. This is a side-by-side of public data, not a recommendation. For purchase-specific questions (fit, warranty, regional availability, current price), consult the seller's product page or, where the product touches health, safety, or finance, consult the appropriate specialist.
Where to find them
Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano — find current listings:
View full ProductGuru page for Parmigiano-reggiano freshly grated cheese, parmigiano-reggiano →
Original cream cheese — find current listings:
About this comparison
This page was assembled automatically from ProductGuru's public catalog (brand, category, description, EAN/GTIN, AI-estimated attribute tags). We have not held, opened, used, or independently tested either product. Specifications labelled (AI-est.) are extracted by an AI summariser from the manufacturer-supplied product description and may be inaccurate or out of date. Always confirm the current spec sheet with the seller before buying.
Disclaimer: AI-assembled product comparison from public data. Specifications may be inaccurate or outdated. Always verify with the seller before buying. We earn a small commission from eBay if you buy through our links; this does not affect the data or the comparison. ProductGuru indexes public information and does not offer medical, financial, or other professional advice.
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