Selected types of cheese consumed in German-speaking regions of Europe
| Cheese | US English Equivalent Terminology | Fat in Dry Matter (%) | P (mg) in 50-g Serving |
|---|---|---|---|
| Cream and brie cheeses, 50-g serving | |||
| Frischkäse | Cream cheese | 50 | 94 |
| Briekäse | Brie cheese | 50 | 94 |
| Soft cheese (Weichkäse), 50-g serving | |||
| Butterkäse | (Danish) butter cheese | 60 | 178 |
| Gorgonzola | Gorgonzola (Italian blue cheese) | 175 | |
| Camembert (45% Fett i. Tr.) | Camembert (soft, creamy French cheese) | 45 | 175 |
| Camembert (60% Fett i. Tr.) | See above | 60 | 155 |
| Mozzarella | Mozzarella | 150 | |
| Limburgerkäse (20% Fett i. Tr.) | Limburger cheese with characteristic odor | 20 | 143 |
| Limburgerkäse (40% Fett i. Tr.) | See above | 40 | 128 |
| Münsterkäse | Munster-Géromé cheese | 45 | 120 |
| Hard and slicing cheese (Hart- und Schnittkäse), 50-g serving | |||
| Edamerkäse (30% Fett i. Tr.) | (Dutch) Edam cheese | 30 | 256 |
| Edamerkäse (45% Fett i. Tr.) | See above | 40 | 230 |
| Gouda | Gouda cheese | 45 | 220 |
| Appenzeller Rahmstufe | Appenzeller cheese (hard cow milk cheese) | Varies | 249 |
| Emmentaler | Swiss (Emmental) cheese | 45 | 291 |
| Schmelzkäse, 62.5-g serving or 1 wedge (1 Ecke) | |||
| Schmelzkäse | Processed soft (melted) cheesea | Varies | 590b |
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).