The abbreviation F.D.M. – fat content of the cheese
This information is a reference information on each cheese.
The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa.
Thus, the F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains.
It is therefore difficult to use only the F.D.M. value comparisons within the cheeses. Because a dry cheese, such as hard cheese, has a lower water content or a higher dry matter content than, for example, cream cheese.
How the fat content is converted to fat in dry matter
To obtain the actual fat content (absolute fat content) per 100 grams of cheese, the F.D.M. value multiplied by a factor.
|Cheese type||Conversion factor (multiplier)||Cheese example|
|Crema cheese||0,3||Cottage cheese, cottage cheese, ricotta|
|Soft cheese||0,4||Camembert, Brie, Romadour|
|Semi hard cheese||0,5||Edam, Gouda, Tilsiter|
|Hard cheese||0,6||Emmentaler, mountain cheese, Parmesan|
Calculation example Alpine (Mountain) Cheese 45% F.D.M. – Hard cheese: 45 multiplied by 0,6= 27 g fat absolut per 100 Gramm cheese.
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