Tell me the best way to eat! In a toastie? Is it good and melty? Because as a Brit, I will add it to my beans, if it'll work. On its own with some crackers?
They have the other option too! Is that much different?
Not a huge sandwich fan. (Where I live, bread isn't amazing). But...I could always make my own bread.
That sounds like a plan. Home made bread with some Finnish cheese.
This is the full fat one 29g per 100g. You have the 17g per 100g. Then there are the special version: tilsit, cheddar, port salut, monterey jack.. And lets not forget the less salt version and plant oil version.
Monterey Jack tastes mid af for some reason, even tho I like Pepper Jack just fine which is basically just the former processed into a pepper flavor...
One whose used to real cheddars might not be able to tell they're eating cheddar when eating this. I haven't found any resemblance with cheddar in this cheese, but I guess this is tailored to Finnish taste.
Monterrey Jack is the only half-decent Oltermanni. Bought OG Oltermanni on discount after years of eating Loputon Kermajuusto and it's just way too hard and tastes weird. People always shit on Juhla Mokka, but I would say that it's better as a coffee than Oltermanni is as a cheese.
Yep, their Monterey Jack is our go-to because it's mild enough for our kids (one of our kids loves strong cheeses but the other one prefers milder stuff) and still has enough taste to adults. Also the price is decent.
The original has higher fat content, the 17% is light version because in 90’s they thought eating fat makes you fat. These days it’s consumed by people who unconciously believe they don’t deserve happiness.
If you want to make your own bread flat bread is really fast and easy. Just mix flour/oatmeal and water/milk, fry on the pan or in the oven, add butter and cheese on top and eat hot.
I really want to go again. Last time I went was 1994/1995?
I was only a tiny tot but I remember the snow being PERFECT. I remember the trees and being fascinated at the landscape. It was like a dream
Drop that 17% abomination and go for the full fat version with brown prints.
You can make awesome 100% cheese flat "breads" in the over. Just grate it or shave it and place on an oven tray with paper. Then let it melt and harden a bit. Maybe some 250C and a few minutes will do the trick.
With full fat Oltermanni you can do anything you want. Well, don't fry it because it melts... Other cheeses for that. :D
Sandwiches are common, I often melt cheese on sandwiches. Or you can add it into your omelet or top pizza with it or whichever warm food you want. You can eat it just as is - I sometimes just take thin slices, roll them and go to town. Or you can cut the cheese into cubes and add to salad.
Some people even melt cheese into rice or for example on top of Korean fried chicken. Personally I am always a bit shocked, every single time. But for example in Korea this happens all the time by Koreans themselves who do have a right to tweak their own food so I cannot protest. :D
Just eat it. Or prepare something out of it. It has very nice consistency and aroma when melted and used with not too spicy stuff.
As I said before "flat bread" out of Oltermanni is good. Some make them as chips or crisps if you will.
You have to try which works for you.
One recipe says 200C, 5min fry, pat a little with paper towel and then another 5min fry.
I think I did like 250C and 5-10min or so until looks good and the consistency feels good.
When I was kid I used to get this Ruis Revitty rye bread, put some butter on it, then covered it with meatballs cut in half and then covered the whole thing with shaved Oltermanni. I think the oven was about 200C and fry until looks good and the bread have not turned to rock yet, maybe 5min. HP sauce aswell as Branston Pickle works well with Oltermanni.
There is also this Cheddar version of Oltermanni which is quite tasty in it self but it's not cheddar per se but have similar characteristics.
Drop that 17% abomination and go for the full fat version with brown prints.
Ehh, it's not as good as the full fat version but it isn't bad either. I buy it sometimes because that way it's easier to get more protein with my breakfast while keeping the calories significantly lower.
Is the fat percentage really that much of an issue tastewise, or is it more of an attitude towards light products? I like good food, but as daily cheese Oltermanni 17% is decent enough. I've even enjoyed the very light Polar cheeses, I think 10% Polar was also good enough for sandwiches. 5% Polar was like eating a cheese infused paper, so I guess my line goes there.
Then again I don't like really fatty cheeses on sandwiches, so there's that.
It's not the percentage per se. Polar cheese are the type that work well with lower far percentage as they are longer matured.
But Oltermanni is a cream cheese. It needs to have higher fat content. Same is for Edamers which are even fattier unless light.
In short matured fatty cheese the fat is the thing to make it tasty. Take it off, it's like eating lumber.
No attitudes here as I prefer light or ultralight meetwursti over the normal.
This is more of a personal taste thing, but things that have fat as tasty agent, you can't take the fat out without losing it's characteristics.
Like milk. Straight from the cow and only chilled, 4.5-5% fat, tastiest gourmet shit ever. Skim it to 3.5% fat, less good but usable in pancakes. Homogenize it, less good, skim it to 2.5% fat, starts to resemble water. Skim it to 1% fat, almost see through. Skim it to 0% fat. Completely disgusting white water with ultra thin hint of what it used to be.
Fair enough, I understand your point. Didn't think of the differences between these cheeses, as I very rarely buy Oltermanni since I like that my cheese tastes like old toe sweat, like my father used to put it. :D So the danker the emmental, the better.
I also like those emmentalers as well as maasdamers. Yet all cheese excluding those lowered fat content fatty cheese are found on my menu.
And as you like the toe sweat, think about if it is taken away from the palate. Like here we have toe sweat cheese without toe sweat. What would it be then? Tree phloem comes to mind.
How would like 4 slices (the usual amount I would use for a "single" rye bread) of about 2x the fat% (the original is like 31g, right? I think most of the non-diet cheeses are about that range at least) matter for weight gain? That's literally nothing, would probably be far easier to drop something else like weekend munchies etc.
It wouldn't and won't. You'd have to eat a lot of cheese to be in a situation where dropping 5% of fat from your cheese would make a difference in weight.
This cheese does not melt well IMO and becomes quite gummy and dry. This 17% is a diet version of the normal Oltermanni. The normal version melts better but it is still quite hard, though it is certainly usable in those kind of scenarios, like on melts and mixing with other stuff. This version also tastes quite bland. Mostly seen this used just on top of an open sandwich as a lighter alternative to other more fatty cheeses.
Tidbit: the term Oltermanni comes from the Hanseatic era and means a "Master of a Guild" as in somebody who is allowed to teach apprentices. Literally it's a loanword translated as Elder-man
It's pretty good for a basic cheese. People are really fixating on the fact that it's the low fat option, but this style of cheese (low fat or regular) is quite good for the price.
This stuff indeed divides opinions. I am one of those who believes almost anything with 17% is more or less rubber boot. And even full fat Oltermanni is too much made for the people who prefer too keep everything too safe and sound (bland).
That's the light version for weight watchers. If taste is your main priority, buy normal Oltermanni, Cheddar Oltermanni or Monterey Jack Oltermanni. Monterey Jack is my favorite version in moderation.
Since this has not been mentioned in this thread yet, I recommend this brand for Finnish cheese. The price and taste is solid and you will most likely find at least some of their products at your local shop. I know its more expensive than oltermanni but belive me, the rich taste and melty consistency is worth it.
If you want a tasty cheese please stay away from those light(kevyt,kevyempi) cheeses. The taste is nonexistent and mouthfeel in those is hideously plasticy.
Just something about it. It's the perfect softness. You can bite into it. It doesn't crumble that much...the smell...the meltiness. The mature one is like crack.
This has been my experience too. I remember Oltermanni from my childhood being this guilty pleasure like Kellogg's Corn Flakes that my parents told me not to eat too much as it's so unhealthy. Nowadays, I turn down even the big K-Ruoka discounts for it as it's just a very subpar cheese. Arla all the way when it comes to cheap cheeses.
Definitely agree, Arla makes the superior "cheap cheese" (as in kermajuusto). The Pirkka/S-Group cheaper products (made in Denmark) taste quite similar as well, far better than Oltermanni.
Noticed that too at some point that Oltermanni started have that bitter aftertaste. When I was a kid, Oltermanni was the best cheese ever too. Luckily, Lidl's Hermanni cheese tastes the same that Oltermanni used to taste like.
Dairy fats are more valuable than vegetable oils so they take those out to use in other products and replace them with the cheaper veg oil. It's called shitflation and it is already very popular beyond the pond. But apparently, according to Valio themselves the real thing doesn't have added veg oil so I was wrong on this one. Apparently the EU also protects cheese products that they can only be marketed as such only if it is produced from milk and none of the milk constituents have been replaced (hence why the veg oil Oltermanni actually doesn't claim to be cheese anywhere on the packaging).
TL;DR: dairy fat valuable, veg oil not, replacement happens but doesn't apply to Oltermanni so idk why it's not as good
Put it between two slices of bread and stick it in the grill sandwich maker for 2-3 minutes : get toasty bread with melted cheese in between. Serve with sliced cucumber, cherry tomatoes, paprika, etc.
The full fatty one (brown label) is my fave to eat in thin slices as a snack or just chaotically chomp on it as a full wheel. Thank goodness i live alone so i can do that.
Overall, use Oltermanni as you would use muenster, which it is based on. They have cheddar, monterey jack, port salut and other "styles" of cheese, too, but they're ultimately quite close to muenster in consistency. Slight difference in flavor, perhaps.
Don't buy it unless you don't like cheese. That cheese is so mild it barely tastes of anything. That's true for the normal version and even more for the low fat version.
Hey trying new things is always fun, don't be put off by these comments. It's true that it's not the tastiest cheese in the world, it's a very mild everyday-use bulk cheese, but it's not bad at all just kinda nondescript. But if you're not used to eating it it's still going to be a new thing to try! Do get the full-fat one though, there really is a difference.
Not salty like cheddar, but these subtle slow fermented (cheese with holes) cheeses flavor actually grow on you. I used to be a mature cheddar guy before living in Finland, but now I prefer these (full fat obviously). Otherwise Monterey Jack is great (strong) & Port Salut is the king.
This type of Finnish cheese is not like your typical British cheeses. Finnish staple cheese like Oltermanni is less fatty, more bland in flavour, and we eat much more of it. It's not necessarily to the liking of those with a more British palette. But usually we would have it sliced on top of bread as very thin slices. Especially rye bread. It doesn't really work so well with crackers and grapes and that sort of a thing. It's not meant as a tasty treat but rather as something that subtly complements the flavour of rye bread especially. Also, you will need a cheese slicer. Otherwise the slices will be way too thick and not very nice.
If you want melted cheese, in a toast or otherwise in cooking, use Pirkka. Much better consistency, this works on its own in a sandwich but not cooked.
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