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.

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.