Soft cheese 20% fat in dry matter

Soft cheeses with 20% fat in dry matter (abbreviated: 20% fat in d.m.) are a cheese group known for their soft, creamy to slightly elastic texture and their mild to tangy flavor. The indication “fat in dry matter” means how much fat is present in the cheese when all the water is removed. A cheese with 20% fat in d.m. is therefore relatively low-fat compared to classic soft cheeses like Brie or Camembert, which often have 45–60% fat in d.m. Nevertheless, many of these light soft cheeses retain pleasant flavor and good creaminess, especially when properly ripened and stored.

Origin and production
Soft cheeses originally come from various regions of Europe, especially France (for example Brie, Camembert), Germany (e.g. Limburger, Romadur, quark specialties), Austria and Switzerland (e.g. creamy soft cheeses). Today they are produced almost everywhere, including many small dairies. The basis is always milk – mostly cow's milk, but goat's or sheep's milk are also used. To reduce the fat content, partially skimmed or skimmed milk is used. Then rennet or lactic starter cultures are added to coagulate the milk, and the curd is placed in molds. Depending on the variety, the surface is treated with specific noble mold cultures (white mold), wash-rind cultures (orange-reddish bacterial rind) or left natural. A short ripening period of a few days to several weeks makes the cheese soft and aromatic.

Availability in trade
Soft cheese with 20% fat in d.m. is available in many supermarkets, organic stores and specialty cheese shops. In large chains you usually find it in the chilled counter

Soft cheese 20% fat in dry matter – Definition and classification
Soft cheese with 20% fat in dry matter (d.m.) is a category of fermented dairy products characterized by a soft, elastic to creamy texture, a high water content and active surface or internal ripening. The indication “20% fat in d.m.” does not refer to the total fat content of the product, but to the fat proportion related to the dry matter, i.e. the mass without water. Soft cheeses of this fat level are classified in German and European cheese technology as a “reduced-fat level” and include various styles, including wash-rind, white-mold and blue-mold soft cheeses, provided they meet the specific moisture profile and texture criteria.

Manufacturing process and process parameters
Production begins with standardized cow's, sheep's or goat's milk, often pasteurized to ensure microbiological safety. After thermal treatment the milk is adjusted to the desired temperature (typically 28–34 °C) and inoculated with defined starter cultures (lactic acid bacteria such as Lactococcus lactis, Leuconostoc spp. and, if applicable, thermophilic cultures). Enzymatic coagulation by rennet (chymosin, possibly with pepsin component) or microbial coagulants produces the gel. Curd handling in soft cheese is gentle: the curd is cut into larger particles, minimally stirred and only slightly drained to retain higher moisture in the final product. Molding is done in perforated forms, often by self-draining without mechanical presses. Afterwards the cheese is dry-salted or brined (18–22% NaCl), which controls water activity (aw), proteolysis dynamics and rind formation.

Ripening and microflora
Depending on the type, ripening occurs on the surface (e.g. Geotrichum candidum, Penicillium camemberti) or as a washed rind (Brevibacterium linens, corynebacteria). Blue-mold variants use Penicillium roqueforti and are pierced to provide oxygen. During ripening there are