Finnish cheeses: Oltermany and other varieties

Every lover of cheese is responsible for choosing a variety of this delicacy. In order to fully enjoy the taste of the product, you need to find the most optimal value for money. Everyone will agree that if a cheese worth several thousand rubles is not very tasty, it will be pretty insulting. For this reason it is desirable to choose Finnish cheeses, the photos of which are presented in this article. They are able to satisfy all tastes, while remaining affordable.

In fact, most of us have tried this product from Finland many times, as some species are not delicate and can be bought in almost any store. So, everyone knows the fused cheese "Viola" with a delicate taste, a bit sharp "Oltermany", as well as creamy varieties "Valio". These are the main brands that are produced in Finland.

Why are the Finnish cheeses so good?

This is explained simply: the art of cheese making has developed in Finland for a long time. Even in the Middle Ages, they knew how to make this product, while believing that its quality is due not only to knowledge and experience, but also witchcraft. Today, cheese production is in Finland at a fairly high level, the product is known in many countries of the world for its quality. A large contribution was made by Artturi Ilmari Wirtanen, who received the Nobel Prize for his cheese making technology in the 1920s. For fifty years Virtanen headed the Valio laboratory, developing new and new varieties of the product, including the world-famous Emmental.

In order to make a delicious cheese, it is necessary to use only high-quality milk. This product in Finland is considered the best in Europe. This explains the high quality and excellent taste that all Finnish cheeses have.

Varieties

In Finland, cheese (in Finnish - juusto) is produced in a variety of forms. So, you can find both standard semi-solid varieties (for example, "Oltermany", which can be found on sale in Russia), and less well-known Finnish cheeses, which include "Turunmaa". This cheese is traditionally consumed for breakfast, and it is made from the XVI century. "Turunmaa" has a rich creamy taste with an admixture of sharpness and a rather dense texture. Distributed and cheese "Lappi", which has a neutral taste. It can be added to any dish.

Famous Finnish cheeses: "Oltermany"

As already noted, "Oltermany" is a traditional Finnish product. Among semi-hard cheeses it differs both in taste, and in flavor and some other characteristics. Currently, there are three varieties on the market, different in nutrition:

• Light, with a fat content of 17%. This species is designed for consumers who want to maintain harmony and lose excess weight. It can be purchased both in slicing (packing in 150 grams), and on weight, in heads weighing up to 900 grams.
• With a fat content of 29%. It is a semi-hard cheese with a slight sour taste. Also sold in slicing or heads.
• Standard, with a fat content of 55%. This "Oltermany" has a rich creamy taste. Often it is served on the table in combination with grapes, various juicy fruits and nuts. It is sold in packages weighing 250 or 550 grams, as well as in slicing.

According to the lovers of the Oltermani cheese, it should have a creamy tender taste, expressed in milk flavor, and also a salty aftertaste.

Other types

The Finnish cheeses, whose names were listed above, do not complete the list of varieties. Thus, the appetizers recommend Apetina cheese. It has a friable structure and slightly resembles a Greek fetu. Therefore, it can be used both for cooking Greek salad, and for sandwiches. In addition, it is often cut into plates and used as a filler for pancakes.

It is also recommended Kippari - this product is similar to the well-known to everyone since childhood sausage cheese. This is a smoked product, which can be used as an independent snack. In addition, the Finnish cheese "Viola" knows everyone - they are available at any store.

Cheese and other rare varieties

There are also unusual species that can be found only in Finland. For example, bread cheese (Leipäjuusto), which, at first glance, looks like a flat cake made from dough. It is made without the maturation process, baking in the oven. This variety is especially popular in Lapland - there it is served as a dessert.

Other unusual Finnish cheeses include "Ilve" and "Munyasto". They are also made in the oven, but after the baking ripen.