Dairy/Cheese | Vegetarian Gluten Free

Fat Cheese

Bos taurus (source) Allergens: Milk
Fat Cheese

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Milk (Cow, Goat, Sheep)

The Forktionary Angle

"To prevent oiling off in very high-fat cheeses when baking, grate it coarsely and mix with a touch of flour or cornstarch before melting."

Definition

A broad term for cheese varieties characterized by a high milkfat content, contributing to rich flavor and creamy texture.

Sensory Profile

TasteUmami,Salty,Rich,Creamy,Tangy
TextureSemi-soft to firm,Smooth,Melty
AromaMilky,Nutty,Pungent (mild)
AcidityLow to Medium

Technical Metrics

Fat Content

Typically 30-60% of dry weight

Flavor Intensity

Often more pronounced

Texture Impact

Creamier, smoother, meltier

Nutrition Facts

Per 28g (1 oz)
Calories400kcal
Total Fat33g
Saturated Fat20g
Trans Fat1g
Cholesterol100mg
Protein25g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0g
Calcium700mg
Iron0.1mg
Potassium100mg

Chef’s Secret

To prevent oily separation when melting, shred cheese finely and add a pinch of starch (like cornstarch) before heating gently.

Substitutions

Best Match

Monterey Jack

1:1

Similar melting properties and mild, creamy flavor.

Gouda

1:1

Rich, nutty, and creamy, excellent for melting.

Cream Cheese

1:1 (by weight)

Good for creamy texture in sauces, but lacks solid structure when melted.

Nutritional Yeast (with Cashew Cream)

Varies

Dairy-free option for umami and richness, requires blending.

Buying Guide

Choose aged cheeses for deeper flavor, or younger for milder taste and better melt.

Flavor Pairings

Crackers wine fruit sandwiches gratins.