How to Read a German Cheese Label: Fett i. Tr., Doppelrahmstufe
German cheese labels follow a new rule book: the regulation on dairy products (MilchPQV), which replaced the old Cheese Regulation on 14 June 2026. It sets the cheese groups by water content, eight fat stages and the meaning of «Fett i. Tr.». These 15 terms explain them.
The cheese group
Every cheese must name its group, set by the water in the fat-free part of the cheese. Old labels may stay in use until stocks run out.
- 🪨 Hard cheeses (Hartkäse (hard cheese))
- At most 56 % water in the fat-free cheese mass. Emmentaler is a standard hard cheese: 40–130 kg wheels, aged at least 2 months.
- 🧀 Semi-hard cheeses (Schnittkäse (sliceable cheese))
- More than 54 % and up to 63 % water in the fat-free mass. Gouda, Edamer and Tilsiter belong here, aged at least 5 weeks.
- Halbfester Schnittkäse (semi-firm)
- More than 61 % and up to 69 % water in the fat-free mass: softer than Gouda, firmer than soft cheese.
- ⚪ Soft cheeses with a bloomy rind (Weichkäse (soft cheese))
- More than 67 % water in the fat-free mass, such as cheeses with a white mould rind.
- 🥛 Fresh cheeses (Frischkäse (fresh cheese))
- More than 73 % water in the fat-free mass. If a non-standard fresh cheese has more than 82 % water, the label must say so.
- 🧀 Harzer (Sauermilchkäse (sour-milk cheese))
- Made from sour-milk quark, with 60–73 % water in the fat-free mass. Harzer Käse is the classic example, in the lowest fat stage.
Fat: «Fett i. Tr.» and the stages
German labels give fat «in der Trockenmasse» (i. Tr.): as a share of the cheese without its water.
- % Fett i. Tr.
- Fat in dry matter. It is the only form allowed for this figure on German cheese, for example «45 % Fett i. Tr.». It is not the fat share of the whole piece.
- Doppelrahmstufe and Rahmstufe
- The richest stages: double cream 60–87 % fat in dry matter, cream 50 to under 60 %.
- Vollfettstufe and Fettstufe
- Full-fat 45 to under 50 %, fat stage 40 to under 45 % fat in dry matter. Emmentaler is a full-fat cheese.
- Dreiviertelfett, Halbfett, Viertelfett, Mager
- The lighter stages: 30 to under 40 %, 20 to under 30 %, 10 to under 20 %, and under 10 % fat in dry matter.
- «mindestens … % Fett i. Tr.»
- «At least»: used for cheese from milk whose fat was not adjusted, so the fat can vary from batch to batch.
Other words on the label
- wärmebehandelt (heat-treated)
- Cheese that was heat-treated must say «wärmebehandelt», or name the method, such as «pasteurisiert».
- Other milk than cow's
- Milk from goats, sheep or other animals must be named. In a mix, every animal and its percentage are given; under 5 % may read «mit einem geringen Anteil».
- 🧀 Gouda (Standard varieties)
- Names like Emmentaler, Bergkäse, Gouda, Edamer and Tilsiter are standard varieties with fixed rules on group, fat stage, weight and minimum age.
- 🧀 Allgäuer Emmentaler (g.U. and g.g.A.)
- Protected names follow their own EU rules: Allgäuer Emmentaler and Allgäuer Bergkäse are PDOs (g.U.) from the Allgäu, Nieheimer Käse a PGI (g.g.A.).
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions🌼Monofloral honeyAcacia, lime, chestnut, lavender🏷️Protected honey namesMiel de Provence, Kraški med and other PDO and PGI🐝Bee productsBeeswax, propolis, pollen, bee bread, royal jelly🪵Apiary and beekeepingHives, frames, extractor, the beekeeper’s year🌸Honey plantsWhich plants give bees their nectar⚖️Honey labels and qualityCountry of origin, moisture, adulteration