How much fat does "low fat" cheese have? I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :)

In my country, there's something called "fresh cheese", and fat percentages are in range of 5-10%, but in dry matter, fat percentage is higher, like 20%-30%...

Any thoughts?
In Europe at least, the rules on advertising say:


  "for a product to be able to make a claim that it was low in saturated fat under EU Regulation 1924/2006 on Nutrition and Health Claims Made on Foods, it should contain no more than 1.5 g of saturated fat per 100 g of solids"


(from the ASA Adjudication on Youngs Seafood Ltd )