Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results, although not usually dangerous, may be very distressing. While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant.

Common symptoms include nausea, cramps, bloating, gas, and diarrhea, which begin about 30 minutes to 2 hours after eating or drinking foods containing lactose. The severity of symptoms varies depending on the amount of lactose each individual can tolerate.

Some causes of lactose intolerance are well known. For instance, certain digestive diseases and injuries to the small intestine can reduce the amount of enzymes produced. In rare cases, children are born without the ability to produce lactase. For most people, though, lactase deficiency is a condition that develops naturally over time. After about the age of 2 years, the body begins to produce less lactase. However, many people may not experience symptoms until they are much older.

Between 30 and 50 million Americans are lactose intolerant. Certain ethnic and racial populations are more widely affected than others. As many as 75 percent of all African-Americans and Native Americans and 90 percent of Asian Americans are lactose intolerant. The condition is least common among persons of northern European descent. In Finland 17% of the population suffers from lactose intolerance while for example in Denmark it's only 2%.

The cows are grazed on grass-based pastures in the summer and fed grass silage based diets in the winter. The presence of natural B-carotene in the grass and grass silage gives the cheese its yellowish color.

Most of the dairy cows are grazed on grass-based pastures during summertime. In addition, grain-based concentrates are given according to milk yield. The winter-feeding is most commonly based on direct-cut or pre-wilted grass silage supplemented with grains (barley and/or oats), protein (rape seed meal or rape seed expeller) and minerals. Commercial concentrate mixtures are fed on some dairy farms. Grass silage is usually conserved with formic acid based additives to ensure its high hygiene and nutritional quality.

Yes, they are. Except for Black Label Swiss, which is made with thermised milk.

The cows in Finland are occasionally treated with antibiotics, mainly due to mastitis or metritis. Only veterinarians can prescribe antibiotics to animals in Finland. Over 80% of the antibiotics used are beta-lactam antibiotics, mainly penicillin. The MRL levels (Maximum Residue Limit) for antibiotic residues in milk have been set in the EU legislation (Finland a member since 1995). The withdrawal times for milk of antibiotic treated cows are strictly followed, to assure the freedom of harmful residues in milk products.

The milk of the treated cow is always tested for residues on the farm when the withdrawal time is over. The milk is milked into the dairy tank only if the test result is negative. All milk lorry tanks are tested for antibiotic residues every day of the year. The authorities regularly check the antibiotic residue control chain. We follow one of the strictest residue control procedures in the world.

No, the use of rBst and other hormones is not allowed in Finland in milk and cattle production.

Practically no pesticides are used in the grass and grain production on dairy farms. Some herbicides may be used in the grain production. However, the use of herbicides is strictly controlled and the traces found are very small or not detectable.

We don't have a Kosher certification, but the rennet we use in making our cheeses is microbial based, so there is no other animal based ingredients in the cheese besides the milk.

No, it's microbial based.

We use cultures of harmless lactic acid bacteria. In Swiss cheese we also use cultures of harmless propionic acid bacteria, which gives the Swiss cheese its eyes and typical flavor.