Cheeses

Oltermani cheese

Oltermani is a product of the Finnish company Valio. The company has existed for over 100 years and positions itself as a manufacturer of healthy dairy products. Valio cheeses have no lactose, gluten, harmful E-supplements, and sugar levels are minimized. All products are additionally enriched with calciferol (vitamin D) and are suitable for vegetarians.

What you need to know about oltermany and is it really as useful as the manufacturer claims?

Product Overview

Oltermani is a semi-hard cheese. For more than 50 years, it is launched by the Finnish company Valio. For production use only high-quality organic milk without the addition of vegetable fat substitutes, dyes and flavorings. Oltermani himself is characterized by a delicate creamy taste palette with subtle sharp notes.

The product is eaten as an independent snack, added to soups, salads, meat / fish dishes, vegetable or fruit plates. Oltermani can be subjected to all types of heat treatment, without worrying about the taste and benefits of the dish.

Valio sets fairly high prices for products. This is due to the high quality of the product and the components for its creation. The company has adopted a special milk quality assessment scale. For the manufacture of oltermani, cow milk of grade E is used, which has successfully passed the verification of microbiological parameters.

Fact: 10 liters of cow's milk are needed to make 1 kilogram of cheese.

Oltermani is suitable for vegetarians. Rennin is used for most industrial cheeses. Due to this enzyme, milk curds, forms grains, and part of the whey is separated from the elastic milk mass. Rennin can be obtained in two ways. The first and most common is to isolate the enzyme from the calf’s stomach. For the production of oltermani, microbiological rennin is used - it is synthesized using special bacteria, excluding the components of animal slaughter.

The ripening period lasts more than 2 months. During this time, oltermani acquires its recognizable taste, aroma and structure with small eyes. As they mature, a partial breakdown of casein (milk protein) occurs. Casein breaks down into peptides and partially free amino acids. Part of the amino acids breaks down again and gives the cheese a special creamy-piquant taste.

Important: despite the lack of lactose and quality control of raw materials, oltermani can be dangerous. Any cheese is a fatty and high-calorie product, the use of which must be controlled. Particular attention should be paid to obesity, overweight and eating disorders.

Brief historical background

The production of lactose-free cream cheese was launched in 1980. The new product appeared on Valio's 75th birthday. Cheese heads were presented to all farmers who supplied milk for the company so that they would take a sample and share their impressions. A year later, oltermani appeared on grocery shelves in stores around the globe. The first batch was small in order to avoid possible risks, but it was bought up so quickly that the company had to work under heavy conditions in order to resume deliveries. Since 1998, Valio launched a dietary version of cheese with a fat content of 17%.

Fact. The greatest demand for lactose-free cheese is recorded in Finland. There, oltermani has been number one in sales for several years.

Varieties of cheese

There are 3 varieties of oltermani on the market. All of them differ in the degree of fat content, taste and nutritional value.

  1. 17% fat. It is considered a dietary version of the dairy product. Low-fat cheese bars can be bought in any weight - from 450 to 900 grams. The company also provided a miniature version of slicing 150 grams. The taste is creamy, neutral, without pronounced accents;
  2. 29% fat. Semi-hard variety with noticeable sour notes. Most often sold with heads weighing from 250 grams to 1 kilogram or sliced;
  3. 55% fat. The fattest variety, which has a pronounced creamy taste and aroma. The manufacturer indicates that fat oltermani goes well with nuts, fruits and wine. Sold by heads in weight from 250 to 550 grams.

What you need to know about lactose-free cheese

Lactose-free cheese is not just a successful marketing move, but a necessary product for lactose intolerance. This is a specific condition of the body in which lactase is completely or partially stopped in the human body. Lactase is the only enzyme that can metabolize lactose (milk sugar).

Intolerance can be transmitted at the genetic level or develop against a background of diseases of the gastrointestinal tract / unbalanced diet. How to recognize it? If, after consuming dairy products, you feel nausea, cramping, disturbed stools, bloating - see your doctor. Perhaps these are symptoms of lactose intolerance.

Intolerance can be full and partial. In the first case, it is necessary to completely exclude dairy products of animal origin. In the second - remove whole milk / cream. In both cases, doctors advise switching completely to lactose-free products and vegetable milk.

Fact: Oltermani contains less than 0.01% lactose, which is safe for all categories of the population.

Lactose-free cheeses are no different from the usual ones in taste, structure and quality. This is the same natural product that can be consumed by patients with the highest degree of lactose intolerance. Even if you do not feel discomfort after consuming cheeses in cow's milk, give preference to lactose-free products. Its quality is under special control, and industrial preparation complies with clear regulations.

Watch the video: Valio Oltermanni - Cheese Slicer Magnet Finnish Commercial Mainos 2009 (December 2019).

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