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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 do not contain lactose, gluten, harmful E-additives, and the sugar level is kept to a minimum. All products are additionally enriched with calciferol (vitamin D) and are suitable for vegetarians.
What you need to know about Oltermani and is it really as useful as the manufacturer says?
General product characteristics
Oltermani is a semi-hard cheese. For more than 50 years, it has been produced by the Finnish company Valio. For production, only high-quality organic milk is used without the addition of vegetable fat substitutes, dyes and flavors. Oltermani itself is characterized by a delicate creamy taste palette with subtle spicy 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 components for its creation. Inside the company adopted a special scale assessing the quality of milk. For the manufacture of oltermani use cow’s milk grade E, which successfully passed the test of microbiological indicators.
Fact: for making 1 kilograms of cheese you need 10 liters of cow milk.
Oltermani is suitable for vegetarians. Most industrial cheeses use the rennet enzyme rennin. Due to this enzyme, the milk curdles, 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 oltermany, microbiological rennin is used – it is synthesized with the help of 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 absence 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 the diet of people with obesity, overweight and eating disorders.
A Brief Historical Reference
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 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 ranked first in sales for several years.
Cheese Varieties
The market represents 3 varieties oltermani. All of them differ in the degree of fat content, taste and nutritional value.
- 17% fat. Considered a dietary version of a dairy product. Bars of low-fat cheese can be bought in any weight – from 450 to 900 grams. The company also provided a miniature version of cutting 150 grams. The taste is creamy, neutral, without pronounced accents;
- 29% fat content. Semi-solid variety with noticeable sour notes. Most often sold with heads weighing from 250 grams to 1 kilograms or sliced;
- 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 good marketing ploy, but a necessary product for lactose intolerance. This is a specific condition of the body in which lactase completely or partially ceases to be produced in the human body. Lactase is the only enzyme that can metabolize lactose (milk sugar).
Intolerance can be passed on at the genetic level or develop against the background of diseases of the gastrointestinal tract / unbalanced diet. How to recognize it? If after eating dairy products you feel nausea, cramps, stool disturbance, bloating, consult a doctor. Perhaps these are symptoms of lactose intolerance.
Intolerance can be complete 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 completely switching to lactose-free products and plant-based milk.
Fact: Oltermann contains less 0,01% lactose, which is safe for all categories of the population.
Lactose-free cheeses are no different from regular cheeses 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 experience discomfort after eating cow’s milk cheeses, give preference to lactose-free products. Special control has been established for its quality, and industrial preparation complies with strict regulations.