A small disc of soft cheese made with goat’s milk, sometimes with a little added cow's milk. It has a smooth, creamy white paste and a white penicillin rind with a delicate bloom. The curds are uncooked and unpressed. It may be found in the following dimensions: 11.5 cm (4½") diameter x 3 cm (1¼") deep. Altenburger Halbfettstuffe is made with half fat milk and Dreivertelfettstuffe is made with skimmed milk.
