Abstract Ten dairy fat or margarine-based spreads with 40, 60 or 80% fat, were compared pairwise for their similarity/dissimilarity. The sensory profiles, fatty acid compositions and NaCl contents were also determined. In multidimensional scaling analysis, the three dimensions obtained distinguished between 1) the 80% spreads containing mainly dairy fat vs. others, 2) the spreads containing 40% fat vs. others, and 3) certain individual samples. Polynsaturated vs. saturated fatty acids described dimension I (butter/notbutter), whereas the monounsaturated fatty acids were related to dimensions II and III. The P S ratios ranged from 0.03 to 2.09. From a sensory viewpoint the major choice offered to the consumers seems to be the one between traditional spreads containing 80% dairy fat and all the remaining spreads.