29 September 2025

Creamy cheese, less fat – without compromise!

Low-fat cheeses are becoming increasingly popular with consumers who value a balanced, healthy diet. Varieties with high protein content and reduced calorie content are particularly in demand.

The challenge: When producing cheese with reduced fat content, there is often a loss of flavor, bitter notes, and a dry, rubbery texture.

Nordmann partner dsm-firmenich offers an innovative solution with Delvo®Cheese CT-Light:

Full flavor experience with less fat
Production of cheese with 30% fat in dry matter or less while
retaining the creamy texture and taste of full-fat cheese.
Optimized texture through exopolysaccharides
The exopolysaccharides formed by the acidification cultures
ensure high water binding and a smooth texture.
Versatile
Ideal for classic sliced cheeses such as Gouda, Edam, or
Manchego.

Different kinds of cheese — © istockphoto.com

Complementary cultures for even more flavor and mouthfeel

In addition to your existing culture system, you can use Delvo®ADD cultures from dsm-firmenich:

Delvo®ADD 100-D: Gives the cheese a buttery flavor.
Delvo®ADD reduce fat: Ensures a soft, creamy mouthfeel and improves water binding in the cheese matrix.

Would you like to learn more?

Contact us – we will be happy to advise you individually on your product portfolio and support you in developing high-quality, reduced-fat cheese products.