Demystifying Cheese Fat: Total Fat vs. Fat in Dry Matter
When seeking out what's the most fatty cheese, a crucial distinction must be made between two ways of measuring fat: total fat content per 100g and 'fat in dry matter' (FDM). Many European cheeses, particularly soft-ripened varieties, are categorized based on their FDM percentage. FDM is the percentage of fat present in the cheese solids, discounting the water content. Since many soft cheeses have high moisture, a very high FDM (like the 75% minimum for triple creams) might not translate to the highest total fat per 100g of the final product. In contrast, a hard, aged cheese with lower moisture might have a higher overall fat density per serving, despite a lower FDM percentage, which can be confusing for consumers.
The Top Contenders for the Fattiest Cheese Title
Mascarpone: The Cream-Enriched Champion
Made from acidified, heat-coagulated cream rather than milk, Mascarpone consistently emerges as one of the highest in total fat per 100g. This Italian cream cheese boasts a luxuriously smooth texture and a mild, buttery flavour. Its high butterfat content is a direct result of its production method, and it is a key ingredient in desserts like tiramisu and a popular addition to savory sauces for added richness.
Triple-Crème Cheeses: The French Standard for Decadence
Cheeses legally designated as 'triple-crème' in France are required to contain a minimum of 75% butterfat in their dry matter. This richness is achieved by adding extra cream to the milk during cheesemaking. Famous examples include Brillat-Savarin and St. André. While their FDM is exceptionally high, their total fat percentage per 100g can be less than that of Mascarpone due to their moisture content. They are known for their bloomy, edible rind and a rich, buttery, and often gooey interior.
Other High-Fat Cheeses
- Cream Cheese: A common pantry staple, regular cream cheese has a high fat content, typically around 34g of total fat per 100g, but still less than Mascarpone. Its tangy flavour and firm texture distinguish it from its Italian cousin.
- Aged Gouda: While not a soft cheese, aged Gouda has a lower moisture content than soft cheeses, concentrating its fat and flavour. Some varieties can have a very high total fat content per 100g.
- Cheddar: A ubiquitous hard cheese, cheddar also carries a significant amount of fat, with some types reaching 33g per 100g.
The Relationship Between Moisture, Fat, and Flavor
The fat content of cheese is inversely related to its moisture content. Cheeses with less moisture, like hard aged cheeses, have a more concentrated flavour and higher fat density by weight. Conversely, a soft, high-moisture cheese can feel very rich and creamy due to the concentration of fat within the dry matter, even if its overall total fat per 100g is slightly lower than some hard cheeses. Cheese fat is essential for carrying fat-soluble vitamins (A, D, E, K) and flavour compounds, contributing significantly to its taste and texture. The aging process further intensifies these properties as moisture is lost.
High-Fat Cheese Comparison Table
| Cheese Type | Milk Source | Production Method | Texture | Average Total Fat (g/100g) | Notes |
|---|---|---|---|---|---|
| Mascarpone | Cow's cream | Acidification, heat | Thick, velvety, spreadable | ~47g | Highest overall fat content. Mild, buttery flavor. |
| Triple-Crème Brie | Cow's milk + extra cream | Soft-ripened | Creamy, gooey, bloomy rind | ~40g | Defined by FDM > 75%, very rich flavor. |
| Cream Cheese | Cow's milk + cream | Lactic acid fermentation | Firm, tangy, spreadable | ~34g | Common, versatile, slightly less fatty than Mascarpone. |
| Cheddar (Aged) | Cow's milk | Aged, hard-pressed | Firm to hard, crumbly | ~33g | Concentrated fat due to low moisture. |
| Aged Gouda | Cow's milk | Aged, hard-pressed | Firm, caramel-like | ~31g | Nutty, rich flavor with concentrated fat. |
Conclusion
When asking what's the most fatty cheese, the definitive answer is not as simple as it might seem due to varying fat measurement standards. However, Mascarpone, an Italian soft cheese made with cream, consistently shows the highest total fat content per 100g, making it the top contender in terms of raw numbers. Soft-ripened triple-crème cheeses like Brillat-Savarin and St. André are also exceptionally rich, with a high fat-in-dry-matter percentage that delivers a decadent, creamy experience. The key takeaway is that the richest cheese is often a function of its ingredients and moisture level. Regardless of the type, high-fat cheeses can be enjoyed as part of a balanced diet, savoured for their unique textures and intense, flavourful notes. For more information on dietary recommendations, see resources like the Harvard Health blog.
