The abbreviation F.D.M. – fat content of the cheese
This information is a reference information on each cheese.
The dry 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. » More info 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info, 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.
|Conversion factor (multiplier)
|Cottage cheese, cottage cheese, ricotta
|Camembert, Brie, Romadour
|Semi hard cheese
|Edam, Gouda, Tilsiter
|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.