Examples: pork chops, beef, Or by content: 75-100
| Rank | Cheese type | Total lipid (fat) (g/100g) |
|---|---|---|
| 1 | Cheese, goat, hard type | 35.6 |
| 2 | Cheese, cream | 34.2 |
| 3 | Cheese, cheddar | 33.1 |
| 4 | Cheese, low-sodium, cheddar or colby | 32.6 |
| 5 | Cheese, gruyere | 32.3 |
| 6 | Cheese, colby | 32.1 |
| 7 | Cheese, pasteurized process, american, without di sodium phosphate | 31.3 |
| 8 | Cheese, pasteurized process, american, with di sodium phosphate | 31.3 |
| 9 | Cheese, pasteurized process, pimento | 31.2 |
| 10 | Cheese, pasteurized process, cheddar or american, low sodium | 31.2 |
| 11 | Cheese, fontina | 31.1 |
| 12 | Cheese, roquefort | 30.6 |
| 13 | Cheese, cheshire | 30.6 |
| 14 | Cheese, monterey | 30.3 |
| 15 | Cheese, muenster | 30.0 |
| 16 | Cheese, parmesan, low sodium | 30.0 |
| 17 | Cheese, mexican, queso anejo | 30.0 |
| 18 | Cheese, goat, semisoft type | 29.8 |
| 19 | Cheese, mexican, queso chihuahua | 29.7 |
| 20 | Cheese, brick | 29.7 |