Table 4.

Selected types of cheese consumed in German-speaking regions of Europe

CheeseUS English Equivalent TerminologyFat in Dry Matter (%)P (mg) in 50-g Serving
Cream and brie cheeses, 50-g serving
    FrischkäseCream cheese5094
    BriekäseBrie cheese5094
Soft cheese (Weichkäse), 50-g serving
    Butterkäse(Danish) butter cheese60178
    GorgonzolaGorgonzola (Italian blue cheese)175
    Camembert (45% Fett i. Tr.)Camembert (soft, creamy French cheese)45175
    Camembert (60% Fett i. Tr.)See above60155
    MozzarellaMozzarella150
    Limburgerkäse (20% Fett i. Tr.)Limburger cheese with characteristic odor20143
    Limburgerkäse (40% Fett i. Tr.)See above40128
    MünsterkäseMunster-Géromé cheese45120
Hard and slicing cheese (Hart- und Schnittkäse), 50-g serving
    Edamerkäse (30% Fett i. Tr.)(Dutch) Edam cheese30256
    Edamerkäse (45% Fett i. Tr.)See above40230
    GoudaGouda cheese45220
    Appenzeller RahmstufeAppenzeller cheese (hard cow milk cheese)Varies249
    EmmentalerSwiss (Emmental) cheese45291
Schmelzkäse, 62.5-g serving or 1 wedge (1 Ecke)
    SchmelzkäseProcessed soft (melted) cheeseaVaries590b
  • Variations in phosphorus contents reflect mostly the contribution of additives. Contents of the table were developed on the basis of personal communication with Dr. Martin Kuhlmann (Berlin, Germany). English translation of the German words: Käse, cheese; Weich, soft; Hart, hard; Schmelz, melt (Schmelzkäse usually referrers to “processed” soft cheese); Ecke, wedge; Fett i. Tr., fat in dry matter.

  • a There are different brands of processed soft cheese in the United States, such as Velveeta.

  • b For the processed soft cheese, the serving unit is 62.5 g (equivalent of 472 mg in 50 g of processed cheese).