The label is that part of the cheese that, apart from identifying its commercial name, its producer, the distributor or importer, also indicaters certain physical characteristics of the product.
Kind of milk used: The types of milk used in the cheese’s production are listed in descending order of percentage.
Pasteurized or fresh milk: Indicates if the milk has been pasteurized or not.
% of dry extract: MINIMUM total, indicates that part of the cheese which is NOT water. Cheese is generally made up of more or less 25% fat, 25% protein, 50% water and 1% other components. The components that are not water are dry extract. The percent of dry extract in the total weight of the cheese constantly varies. That is why only the MINIMUM dry extract is indicated. If a cheese indicates a minimum dry extract of, for example, 45%, what we should understand is that if we remove all the water from 1 kilogram (2.2 pounds) of cheese, we should have at least 450 grams (1 pound) of dry material.
% of fat content in relation to dry extract. This indication shows us the percentage of fat in the total amount of dry material. As this percentage increases, we go from skim cheese to semi-fat, fat and extra fat.