What cheeses are considered full fat?

January 1, 2026 •

4 min read

According to European classification, cheese with a fat content of at least 45% of its dry matter is considered full-fat. So, what cheeses are considered full fat, and which are the richest? The answer depends heavily on the cheese-making process, moisture content, and aging, leading to a surprising variety of textures and flavors.

Quick Summary

Full-fat cheeses have at least 45% fat in their dry matter and include a wide range of creamy and aged varieties. Examples are Cheddar, Brie, and Gorgonzola. Fat content influences flavor, texture, and melting properties. This overview details the classification, common examples, and nutritional differences of high-fat cheeses.

Key Points

Fat in Dry Matter: The official definition of full-fat cheese is often based on the fat content percentage relative to its dry matter, not its overall weight.
Richness Depends on Moisture: Drier, aged cheeses like Cheddar have more concentrated fat per serving than softer, moister full-fat cheeses like Brie.
Soft Cheeses: Varieties like Brie, Camembert, and triple-cream Brillat-Savarin are known for their high fat content and creamy texture.
Hard Cheeses: Many hard and semi-hard cheeses, including Cheddar, Gouda, and Gruyère, are also considered full-fat and develop richer flavors with age.
Heavy Cream Stage: Some of the richest cheeses, such as Gorgonzola, fall into an even higher category with at least 60% fat in their dry matter.
Fat and Flavor: The fat in full-fat cheese is crucial for carrying flavor compounds, resulting in a more satisfying and rich taste compared to low-fat versions.
Cooking Benefits: Full-fat cheeses melt more smoothly and offer better flavor in cooked dishes than low-fat alternatives, which can become rubbery.
Modern Health Perspective: Research now suggests moderate consumption of full-fat cheese is not as detrimental as once believed and can offer benefits when part of a balanced diet.

Defining Full-Fat Cheese

While many people associate "full-fat" with high calories, the term is officially defined by specific fat content percentages relative to the cheese's total dry matter, meaning the cheese's weight without its water content. This is why a moist cheese can have a lower fat content per 100g serving than a drier one, even if they are both classified as full-fat. For instance, a soft cheese and a hard cheese may both be full-fat, but a 100g portion of the hard cheese will contain more fat because it is more concentrated. This fat is essential for the cheese's flavor and texture, carrying flavor compounds and contributing to a rich, satisfying mouthfeel.

European Fat Content Classification

To provide a clear understanding, here is a widely recognized classification system for cheese based on fat content in dry matter:

Lean Stage (up to 10% fat): Cottage Cheese
Semi-Fat Stage (at least 20% fat): Ricotta, Parmigiano
Fat Stage (at least 40% fat): Camembert, Feta
Full-Fat Stage (at least 45% fat): Tilsiter, Gouda, Edamer, Brie, Appenzeller, Emmentaler
Heavy Cream Stage (at least 60% fat): Gorgonzola

Common Full-Fat Cheeses and Their Characteristics

Several popular cheeses fall into the full-fat category, each with distinct flavor profiles and uses. Understanding the specific fat content and characteristics can help you appreciate their unique qualities.

Soft and Creamy Full-Fat Cheeses

Brie: A classic French cheese known for its creamy, buttery interior and soft, edible white rind. Made from whole cow's milk, its decadent texture is a hallmark of its full-fat status.
Camembert: Similar to Brie, this soft-ripened cheese is also made from whole milk and has a rich, earthy flavor. It is classified in the "fat stage" but is very much considered a high-fat cheese by consumers.
Gorgonzola: A famous Italian blue cheese with distinct green veins. It falls into the "heavy cream stage," with a fat content over 60% in its dry matter, resulting in a rich, tangy, and sometimes spicy flavor.
Brillat-Savarin: An ultra-creamy, soft-ripened cheese that is triple-cream, meaning extra cream is added during production. This makes it one of the richest and highest-fat cheeses available.

Hard and Semi-Hard Full-Fat Cheeses

Cheddar: One of the most popular hard cheeses, Cheddar typically contains about 35g of fat per 100g, making it a definite full-fat option. Its flavor intensifies with age.
Gouda: This Dutch cheese is known for its sweet, buttery flavor. Both young and aged Goudas are full-fat, with aged versions having a more concentrated flavor and firmer texture.
Provolone: A semi-hard Italian cheese that can be consumed fresh or aged. The full-fat versions are creamy and mild when young, becoming sharper with age.
Colby: An American cheese, Colby is similar to Cheddar but with a higher moisture content and softer texture. It is also a high-fat cheese.

Comparison of Popular Full-Fat Cheeses

To better illustrate the differences between various full-fat cheeses, here is a comparison table based on typical characteristics.


Cheese	Texture	Flavor Profile	Fat per 100g (Approx.)	Typical Uses
Cheddar	Hard	Mild to sharp, nutty	~35g	Sandwiches, cooking, cheese boards
Brie	Soft, creamy	Buttery, earthy, mild	~27-28g	Crackers, fruit, baked brie
Gouda	Semi-hard to hard	Buttery, nutty, sweet	~27-28g	Snacking, sandwiches, melting
Gorgonzola	Soft, crumbly	Tangy, spicy, rich	~39g	Pasta, salads, cheese boards
Camembert	Soft	Earthy, rich, mushroomy	~24-25g	Baked, sandwiches, cheese boards
Cream Cheese	Soft, spreadable	Mild, tangy, fresh	~20-22g	Bagels, dips, cheesecake

Cooking with Full-Fat Cheeses

Using full-fat cheese in cooking offers several advantages over low-fat alternatives. The higher fat content provides a richer flavor and a smoother, more desirable melt. Low-fat cheeses often contain additives to compensate for lost texture and may result in a rubbery, unpleasant melt when cooked. The fat in full-fat varieties also helps carry flavor and promotes a more satisfying and decadent culinary experience.

However, it is important to use full-fat cheeses in moderation, especially if monitoring your saturated fat intake. For instance, a small amount of extra-sharp Cheddar or a bit of Gorgonzola can provide a big flavor boost to a dish, allowing you to use less overall while still enjoying the rich taste. For recipes requiring a perfect melt, such as a mac and cheese or fondue, a good quality full-fat cheese like Gruyère or Emmentaler is indispensable.

The Health Perspective on Full-Fat Dairy

For decades, health advice often steered people toward low-fat dairy. However, recent research has challenged this view, suggesting that moderate consumption of full-fat dairy may not be as harmful as previously thought and may even offer benefits. Full-fat cheese is a nutrient-dense food, providing important vitamins and minerals like calcium, protein, and vitamin A. The fat can also promote feelings of fullness, potentially helping with weight management. Ultimately, a balanced diet is key, and the health impact depends on individual dietary needs and overall eating patterns. For further reading on the fat content of cheese, consult reputable sources like the CooksInfo Food Encyclopaedia.

Conclusion

While a variety of cheeses qualify as full-fat, they differ significantly in their flavor, texture, and fat concentration. Classification systems, particularly those based on fat in dry matter, offer a clearer picture than simple nutritional labels. From the sharp bite of aged Cheddar to the creamy indulgence of Brie, these cheeses owe their rich characteristics to their fat content. Understanding which varieties are full-fat allows you to make more informed decisions about flavor, texture, and health, all within the context of a balanced and moderate diet.

Frequently Asked Questions

Fat content is the percentage of fat by total weight of the cheese. 'Fat in dry matter' is the percentage of fat excluding the cheese's water content, which is a more consistent measure for cheesemakers and official classifications, as moisture levels vary greatly.

Not necessarily. Modern research suggests that for most healthy people, moderate consumption of full-fat cheese can be part of a balanced diet. It is rich in nutrients and can increase satiety, but should still be consumed in moderation due to its calorie density.

Yes, Cheddar is widely considered a full-fat cheese. It contains about 35g of total fat per 100g, and its fat content in dry matter typically exceeds the 45% threshold for official classification.

Brie is a soft, high-fat cheese with about 27-28g of fat per 100g. While it contains less concentrated fat than a dense hard cheese like Cheddar, it is significantly higher in fat than semi-fat or lean cheeses.

Some of the fattiest cheeses include triple-cream varieties like Brillat-Savarin, which has added cream, and rich blue cheeses like Gorgonzola, which is classified in the 'heavy cream stage' with over 60% fat in its dry matter.

Low-fat cheeses often have a rubbery texture and melt poorly because fat is crucial for a smooth, even melt. To compensate for the lack of fat, some low-fat versions contain additives that prevent them from achieving the desired texture when heated.

Possibly. The fat and protein in full-fat cheese can help increase feelings of fullness and satiety. Some studies have found that people who consume full-fat dairy may be less likely to gain weight than those who choose nonfat varieties, though moderation is always key.