Oltermanni - brand No. 1 in the category of packaged hard cheeses in the Russian Federation until 2014 - is returning to Russian counters. In October 2016 Valio presents the first Oltermanni cheese made in Russia from the best Russian raw materials.

Valio announces the resumption of sales of Oltermanni Cream cheese, packaged, sliced, with 45% fat mass. The product is made at the company's own plant in Ershov (Moscow region), which produces processed Viola cheese and slices hard cheeses. The cheese for the novelty is produced at a partner enterprise - JSC Velikolukskiy Dairy Plant, which was audited for compliance with Valio standards in 2015 and 2016 and has been a supplier of raw materials (various types of cheeses) for the Valio plant in Ershov since 2015.

The cheese recipe was developed jointly by Finnish specialists and technologists of the partner enterprise, based on Valio's experience in the production of the highest quality cheeses and on the modern equipment of the Velikie Luki Dairy Plant. The novelty received the highest marks in organoleptic tests among the company's Finnish experts and Russian consumers.

The new Oltermanni, produced in Russia, guarantees the main advantages of the brand for consumers: the highest Valio quality and excellent creamy taste.

The cheese is made from the highest quality milk, does not contain milk fat substitutes, dyes, flavors and gluten. In addition, the novelty is suitable for those who follow a vegetarian diet, since the cheese is produced using microbiological rennet.

Oltermanni is one of the key brands in the portfolio of the Valio concern, the Oltermanni line in Finland includes 18 types of products and includes a wide range of different cheeses with varying degrees of flavor saturation - from light to aged cheddar cheese, as well as with different fat contents. The company has been producing Oltermanni in Finland since the 1980s, in Russia for the Russian market since 2016.

Valio LLC is a Russian division of the Finnish concern Valio, a leader in the production and processing of milk in Finland. The main activity of the Valio company in the Russian Federation is the production and sale of Valio dairy products manufactured at the only own plant in Russia and at partner enterprises, as well as the import of non-dairy and lactose-free products to the Russian market. The assortment of the company includes more than 120 product names.

The Valio brand on the packaging of our products guarantees that the highest standards of the company have been established in Finland and which have become the basis for Valio's unified quality control system. The company's standards are unified for all industries - whether it is its own plant or cooperation on a contract basis - and include requirements for the quality of raw materials, for the production process, as well as for consumer properties and even the taste of the finished product.

Velikolukskiy Dairy Plant is part of an agro-industrial holding and specializes in the production of milk and high-quality natural cheeses. This is a modern high-tech agricultural holding, which includes 4 new mega-farms with 1200 dairy cows each, its own feed preparation and a cheese-making factory. The total livestock population exceeds 20 thousand heads. The agricultural holding Velikoluksky Dairy Plant produces more than 200 tons of its own raw milk of the highest quality per day and produces up to 30 tons of cheese. All technological processes are automated. The enterprise operates in a closed-loop system and monitors the quality of milk and cheese at every stage of production.

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 are free of gluten, harmful E-additives, and the level is kept to a minimum. All products are additionally enriched and 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 is used without the addition of vegetable substitutes for fat, dyes and flavors. Oltermani itself is characterized by a delicate creamy palate 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 the components for its creation. The company has adopted a special scale for assessing the quality of milk. For the manufacture of oltermani, cow's milk of grade E is used, which has successfully passed the test of microbiological indicators.

Fact: It takes 10 liters of cow's milk to make 1 kilogram of cheese.

Oltermani is suitable for vegetarians. Most industrial cheeses use the rennet enzyme rennin. Due to this, the milk is curdled, forms grains, and part 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 stomach. For the production of oltermani, 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 it ripens, casein (milk protein) is partially degraded. Casein breaks down into peptides and partially free. Part of the amino acids breaks down again and gives the cheese a special creamy-spicy 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.

Brief historical background

Lactose-free production was launched in 1980. The new product was launched for the 75th birthday of the Valio company. The cheese heads were presented to all the farmers who supplied milk for the company to take a sample and share their impressions. A year later, Oltermani appeared on grocery store shelves around the globe. The first batch was small to avoid possible risks, but it was sold out so quickly that the company had to work hard to resume deliveries. Since 1998, Valio has launched a 17% fat diet version of cheese.

Fact. The highest demand for lactose-free cheese was recorded in Finland. There, Oltermani has been in first place in sales for several years.

Cheese varieties

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. Considered the dietary version of a dairy product. Low fat cheese bars can be purchased in any weight - from 450 to 900 grams. The company also provided for a miniature cut of 150 grams. The taste is creamy, neutral, without pronounced accents;
2. 29% fat. Semi-hard variety with noticeable sour notes. Most often sold by heads weighing from 250 grams to 1 kilogram or slicing;
3. 55% fat. The fattest variety with a pronounced creamy taste and aroma. The manufacturer indicates that fatty oltermani goes well with nuts, fruits, etc. It is sold in heads weighing 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 is completely or partially ceased to be produced 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 the background of diseases of the gastrointestinal tract / unbalanced diet. How do you recognize this? If, after consuming dairy products, you feel nausea, cramps, stool disturbance, abdominal distension, consult a doctor. Perhaps these are symptoms of lactose intolerance.

Intolerance can be complete or partial. In the first case, it is necessary to completely exclude dairy products of animal origin. In the second - remove whole milk /. In both cases, doctors advise switching completely to lactose-free foods and plant-based 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 ordinary 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 cheeses with cow's milk, give preference to lactose-free products. Special control has been established for its quality, and industrial preparation complies with clear regulations.

It appeared more than a century ago. She came to Russia recently. Cheese is an important part of everyone's diet. Only people who do not consume dairy products for health reasons or those who follow a diet cannot enjoy the taste of this product. But Oltermani cheese can please everyone, Finnish cheese makers are engaged in its production.

Oltermani cheese is one of the most popular representatives of cheese products in Russia, its production is still based only in Finland. Every year the brand receives awards for the high quality of its products. At the exhibition, you can learn more about the history of the origin of this brand.

Taste characteristics of Oltermani cheese

The cheese has a distinctive cheesy flavor that develops gradually. Soft taste with a little bitterness and acidity makes the cheese unusual. The smell of the cheese is soft and not sharp, which contributes to the presence of appetite. Additionally, it is worth noting the absence of a large amount of salt, it is added in very small doses during production.

Oltermani is manufactured exclusively in Finland and is the pride of the Valio manufacturer. Oltermani cheese production technology provides a 100% natural product, for its production the most natural milk of cows is selected, everyone has long known that it is the purest in Europe. Oltermani has no chemical additives, dyes, preservatives. Every lover of such cheese can note at our exhibition that this cheese has a delicate milky taste and smell, is great for sandwiches, or it can be added to a variety of dishes.

Quality in the production of Oltermani cheese

Oltermani is perfect for different categories of people with different diseases or those who do not want to get them - there is no lactose in the cheese. It is the latter that provokes unpleasant processes in our body. This cheese contains a large amount of healthy calcium, which strengthens bones and blood vessels. For weight-watchers, it is worth knowing that cheese is low in calories and contains minimal fat content. Low in calories, cheese is nutritious and great for maintaining strength. Oltermani does not crumble during grinding.

Oltermani cheese production technology secrets

The best milk is selected - at this stage, only natural milk of the best quality is selected (the company uses its own classification for types of milk), corresponding to all microbiological indicators.
In order to get 1 kg of cheese, you need to take 10 liters of milk - this is the reason that cheese has a large amount of vitamins, useful elements, microorganisms, it gets them from milk.

Oltermani is a natural cheese. Cheese of high quality and fat content can only be obtained from the best varieties of milk. During the production of cheese, no preservatives or other chemical additives are added, as other manufacturing companies do.

Cheese can be suitable for people who do not consume meat products. During the production of cheese, an enzyme, renin, is added, after which the milk turns into curd grains and unnecessary liquid is separated. The enzyme itself can be of animal or non-animal composition. The first type of enzyme is taken from calf organs, the second from special bacteria. It is during the production of Oltermani cheese that producers take a non-animal (microbiological) enzyme. It turns out that cheese does not contain animal additives and absolutely all people can eat it.

The cheese ripens for more than 30 days. During this period, the cheese develops its unusual taste, smell and unique structure with small holes. During this period, the protein is split into other substances, they are further divided into smaller compounds, it is they who give the cheese its delicious aroma.

Technology is constantly evolving. In 1998, manufacturers created a "light" cheese that is dietary. It contains only 17% fat, which is reduced without sacrificing taste. A distinctive feature of the product is a complete ban on the use of artificial additives, that is:

• dyes,
• preservatives and the like.

Having bought Oltermani brand cheese, there is no doubt about its quality. Monopolists care about the quality of the product, and do not allow the use of impurities, while remaining true to tradition.

Oltermani is a Finnish cheese with a delicate creamy flavor. It is low in calories. For the combination of these factors, this type of cheese is loved not only in Finland, but all over the world. Now it can be found on the shelves of almost all supermarkets. Oltermani is a cheese, the photo of which is no different from other cheeses, but its taste is really unforgettable.

Oltermani cheese

Useful properties of oltermani

One of the most important properties of this type of cheese is its dietetic nature. Low calorie content and high protein content make this product ideal for diet menus. It can be used by people who want to lose weight.

The cheese contains no preservatives, flavors, dyes, GMOs. The rennet used to make cheese is of non-animal origin. This allows the product to be included in the diet of children, pregnant and lactating women.

Also, the cheese has a reduced salt content. Due to this, it can be eaten by people prone to swelling and having problems with the digestive system.

And finally, oltermani, like all cheeses, contains many vitamins and minerals. He is the leader in the content of phosphorus and calcium in the composition. These minerals are critical for our bones.

Oltermani cheese: types

Oltermani is divided into several types depending on its fat content. The most popular types are cheeses with a fat content of 17, 29 and 55%. They all have their own characteristics:

Fat content of 17% is the ideal solution for those who are on a diet. This look is very light and delicate. It is he who has the most pronounced creamy taste. In addition, it is especially high in calcium and protein;

Properties of oltermanni cheese

How much does oltermanni cheese cost (average price per package)?

Moscow and Moscow region

Recently, the traditional Finnish Oltermanni cheese has become increasingly popular among domestic consumers. It should be noted that Oltermanni cheese stands out favorably against the background of products of a similar category for its first-class taste, aroma and consumer characteristics.

It should be noted that the calorie content of Oltermanni cheese depends primarily on the type of product. In addition, the composition of the Oltermanni cheese plays a decisive role. Currently, Oltermanni cheese producers are selling three main types of products, which differ not only in their taste, but also in their nutritional parameters.

Oltermanni cheese composition

The calorie content of Oltermanni cheese depends on the milk fat content of the product. Oltermanni cheese can contain 17%, 29% or 55% milk fat. In addition, it is worth noting that Oltermanni cheese contains a record low amount of salt. The low calorie content and the ability to choose the fat content gives the full right to call Oltermanni cheese a dietary food product.

Experts note that for people adhering to a dietary menu, Oltermanni cheese (17% fat) can be considered a real find. Oltermanni cheese has gained popularity far beyond the borders of its homeland, not only for its composition, but also for its excellent taste. Professional tasters note that Oltermanni cheese stands out for its delicate creamy taste and pleasant and pronounced milky aroma.

In addition, a characteristic feature of all types of Oltermanni cheese is the presence of a slight sourness in the taste, thanks to which the cheese is remembered for its spicy aftertaste. Many connoisseurs of the product note the unobtrusive and even slightly bland (due to the low salt content in the composition) taste of the product. For the production of Oltermanni cheese, only high-quality milk is used, to which sourdough is added.

Oltermanni cheese is used in the preparation of various culinary products. Professionals advise serving Oltermanni cheese as a snack. Oltermanni cheese is great for making sandwiches and canapes, as well as for mashed soups and salads. It should be noted that each type of cheese can be used to prepare a fairly large number of dishes.

As a rule, Oltermani cheese is produced in the form of small in weight (250, 450 and 500 grams) and having a cylindrical shape of cheese heads. The excellent taste of the high-quality Oltermanni cream cheese can win over even the most discerning connoisseur of cheese products the first time.

Calorie content of oltermanni cheese 270 kcal

Energy value of oltermanni cheese (the ratio of proteins, fats, carbohydrates - bju).