Jeff, while I wasn't aware of their vacuum pack drying technique, I still feel pretty strongly that I'm seeing water. At first I thought it was the tomatoes- the one marinara looks especially pale, but I'm seeing pools of water around the cheese.
Below are shots of Da Michele's cheese and Craig's. Yes, Craig's is much more professionally shot and the chili's go a long way aesthetically, but, even taking those into account, there's no competition, in my mind. Craig's cheese blows Da Michele's away.
At least, from the perspective of this potentially culturally biased pizza consumer
If this is just an Italian thing, then so be it.