Cheese lamber creamy energy value. There are three varieties of Lambert cheeses in the line

Thanks to good and active marketing, Lamber cheese has won quite a wide love of Russian consumers. You will hear in some store: “where is it, my favorite Lambert cheese?”, then you will see a laudatory review on the Internet ... But the reality, alas, is more severe. Lambert, in my opinion, is a simple and ordinary semi hard cheese overpriced.

• Type of cheese . Semi-hard cheese made from cow's milk.
• Manufacturer . Wimm-Bill-Dann, Russia. Now this company is owned by the American company PepsiCo. It should be noted that the plant for the production of Lamber cheese is located in the Altai Territory.

• Lamber cheese has been produced since 2003.

• Release form of Lambert cheese. Spherical packages with a piece of cheese weighing about 1.2-1.3 kilograms. Stores often offer smaller pieces.

• Varieties. Regular (50% MWF) and Creamy (55% MWF). Very similar, prices are about the same. This article describes the usual "Lamber".

• Fat content of cheese . 30,5 %.
• Mass fraction fat in dry matter. 50%.
• Energy value (100 grams). 377 kcal.
• Compound. Pasteurized cow's milk, bacterial concentrate of mesophilic bacteria, enzyme preparation of animal origin, salt, natural dye E160b (safe for health), hardener calcium chloride (safe for health), preservative potassium nitrate (cannot be called safe, it is better not to abuse it).

Personal impressions. The color of Lambert cheese is light yellow. The cheese mass is rather chaotically distributed a large number of small eye holes. The consistency is quite dense, elastic, typical for a semi-hard cheese with a short aging period. The smell is moderate, simple, with sour-milk and creamy notes. The taste is also simple, slightly spicy, rather mild. The aftertaste is relatively short, not memorable. Salinity is moderate.

In my opinion, the most common and ordinary semi-hard cheese. It would be good if it was sold at 300-350 rubles per kilogram, but at 550-600 rubles / kg - this, sorry, is too much. I'd rather buy other Altai cheeses for less money, more interesting ones: Innings . I don’t see much point in taking Lambert out of the refrigerator in advance, because this is the most common semi-hard “sandwich” cheese. For cheese plate, in my opinion, Lambert is too simple, but you can eat it in its pure form. In addition, it is very suitable for sandwiches. And, of course, it can be added to pastries and hot dishes - although this is not the best option, in my opinion. For hot dishes, it is better to buy a harder cheese such as Emmental, Gruyère, Parmigiano Reggiano or Grana Padano. I would not add to Lambert salads either.

Perhaps one of the most delicious dairy products is cheese. It can not only be eaten just like that, but also added to various dishes. And in the end, get something very tasty, which would be simply impossible without cheese. Today on the shelves you can find a lot of imported and domestic varieties. But one deserves special attention - it's Lambert cheese. Delicate taste and bright aroma will not leave anyone indifferent. But where is it produced? And how natural is it?

Full squad

First of all, its composition can tell about the naturalness of the product. The label of Lambert cheese contains all detailed information. But to an ignorant person, she has little to say. Why is all this added to cheese? And is there any "chemistry" among them? So, what is Lambert cheese made from?

The manufacturer decided that only Altai milk could become the best raw material for him. Indeed, in this region, cows can graze on huge pastures located in an ecologically clean place. It is meadow herbs that first give milk, and then cheese, a unique taste and aroma. In addition, home-made cheese-making has been developed in Altai since ancient times.

But for milk to become cheese, clotting elements are needed. Concentrate is used for production. Both products are completely natural, but since abomasum is of animal origin, Lambert cheese is not a fully vegetarian product. In addition, it can not be eaten by those who eat according to Ayurveda. To improve the taste and presentation, cheese is added table salt and natural

The nutritional value

Like any other cheese, "Lamber" has high nutritional qualities. There are 357 kcal per 100 grams of product. In fact, black bread and it can make a completely full-fledged snack, and also healthy (unlike cakes and fast food). After all, cheese does not contain a single gram of carbohydrates and is great for a carbohydrate-free diet.

However, you should not abuse it, since an excess amount can lead over time to obesity and related diseases. There are 30 grams of fat and 24 grams of protein per 100 grams of product. And, of course, it should not be eaten by people suffering from. Otherwise, moderate consumption will help improve the overall condition of hair, nails and skin due to its high content of calcium.

Product range

After the Lamber cheese appeared on the Russian market in 2003, the manufacturer Wimm-Bill-Damm decided to add another product under this brand. He received the name "Creamy". It differs from classic cheese by a more delicate taste with a delicate aroma of cream. As a result, it has a higher calorie content - 395 kcal.

And relatively recently, buyers were offered another cheese "Lamber" - "Tilsiter". It is also made from Altai milk, but has a characteristic taste for this variety. Unlike the other two, it can only be purchased in slices of 150 grams. And this makes it indispensable for serving on the festive table.

original packaging

Another highlight of "Lambert" is the bright packaging. A head of cheese (classic and cream) weighing about 1 kg is placed in a polyethylene vacuum package. It has a bright yellow or orange color and looks very attractive to the consumer. Because of this packaging, buyers produced it "ball". It is worth remembering that Lambert cheese, the price of which can be up to 700 rubles per head, is rarely sold by weight. This is due to the fact that when cutting and opening the package, it quickly deteriorates and loses its taste qualities. And all because only natural products are used in its manufacture.

RUBTSOVSK / Altai Territory /, May 20. /Corr. TASS Ksenia Shubina/. The largest cheese producer in the Altai Territory (Rubtsovsky Dairy Plant - a branch of the company " Wimm-Bill-Dann", owned by PepsiCo) increased the production of cheese (brand "Lamber") by 40%, and whey by 50%. This was announced at the presentation of the new line by the president of PepsiCo in Russia, Silviu Popovichi.

"The modernization of production began in 2012. It was completed in January 2015. So far, debugging has been underway, trial batches of cheese have been produced. With the increase in capacity, we were able to increase cheese production from 50 to 70 tons per day, the processing of raw whey is increasing from 600 up to 900 tons," said Angelina Kachesova, head of the plant's production line. She clarified that the Altai plant is the only enterprise in the Russian Federation where Lamber cheese is produced.

According to the director of the Rubtsovsk dairy production, Yulia Kharevich, about 300 million rubles of the company's own funds were invested in the modernization. With the increase in capacity, the plant will be able to produce up to 24 thousand tons of cheese per year. According to the company, the cheese produced here accounts for 7.4 percent of the total Russian market cheeses. For production, only local raw materials are used - milk is also purchased from peasant farms of the Altai Territory.

According to the Governor of the Altai Territory Alexander Karlin, the development of the enterprise is of great social and economic importance for the region. "Altai Krai is a leading cheese producer in Russia. The additional capacity of the Rubtsovsk plant will increase our ability to supply high-quality Altai cheese to the country's market, will contribute to the further implementation of the import substitution policy in the dairy industry and will strengthen Russia's position as a food exporter," said at the opening of a new line head of the region. He also noted that he offered the company to develop new directions in the region.

"We offer the company to enter the agricultural segment - it makes sense to create part of the raw materials on our own sites. In addition, the company also creates products based on potatoes. Only in the Rubtsovsky district of our region, about 4.5 thousand tons are produced. We are ready to supply Altai potatoes to PepsiCo, if the company responds to our proposal, as well as to assist in the creation of new industries," the head of the region said.

Rubtsovsk Dairy Plant is one of the largest buyers raw milk in the Altai Territory. Since 2003, Lamber cheese has been produced here - it takes up to 50 percent of the total rennet cheese produced in the region.

The expansion of production at industry enterprises is ongoing - in 2014, 23 projects were implemented for the reconstruction and modernization of existing enterprises in the amount of 702.95 million rubles. Enterprises investing in production are provided with state support in the form of subsidizing the interest rate on attracted loans. Production capacity increased, including the companies "Modest", "Promotion", "Krasnoshchekovsky Dairy Plant".

In total, 37 enterprises are engaged in the production of cheese in the Altai Territory. For this, 51.9 percent of the milk supplied for processing is used. In addition, the region accounts for the entire volume of dry whey production in Siberia. The region occupies the 1st place in the country in its production.

Cheese production in Altai

In the Altai Territory, the capacity of raw milk processing enterprises at the beginning of 2015 amounted to 2 million 4.3 thousand tons per year. The overall index of dairy production in 2014 is 111.2%. Cheese production compared to the same period in 2013 increased by 14.6%. In terms of the amount of product produced, the Altai Territory consistently ranks first in Russia. Every 7th kilogram of cheese in the country comes from the Altai Territory. In 2014, a historical maximum was reached: Altai producers produced 72,000 tons of cheese and cheese products This is 10 thousand tons more than in 2013. Now all types of cheeses are produced in the region: hard, semi-hard, soft, pickled and processed. More than 70% of Altai cheeses are exported outside the region, including abroad.

One of the most popular and sought after products is cheese. It can be eaten both separately and as part of other dishes. Naturally, cheese different varieties differ from each other. They have different fat content, calorie content, taste. All these properties of the product, of course, depend on the technologies and features of the manufacturing process.

Cheese "Lamber": manufacturer and product characteristics

This product began to be manufactured in the early 2000s at one of the enterprises in the Altai Territory. In the area where cheese is produced, many succulent herbs grow. They are eaten by cows, whose milk is used to make products.

Therefore, Lambert cheese, according to customer reviews, has exquisite taste cream and soft consistency. The product is produced in the form of a circle, in a polyethylene package.

As a rule, it is not cut into pieces, since in this case the cheese can quickly lose its taste and even deteriorate. The exception is cutting, packed in a box and covered with a film. This way of releasing a product makes it good option for holiday table. The cheese is also attractive because it has a delicate and pleasant creamy aroma. If you cut it, you can see many small holes on the surface. The product has a light yellow tint. Lambert cheese is produced by Wimm-Bill-Dann. It also manufactures other products: juices, mineral waters, yogurt and so on.

Composition and price

The product sold in stores is pre-divided into portions of 1 kg 150 g each. Lambert cheese has a calorie content of three hundred and seventy-seven kilocalories per hundred grams.

Many buyers are interested in the question of what components are used in the manufacture of this product. After all, it is important for consumers to make sure that the products are used in the production natural ingredients. It largely depends on whether the product is useful for the body or, conversely, harmful. If it contains a large number of aromatic additives, preservatives and dyes, it is undesirable to use it. Such products, most likely, will not be in demand.

So, Lambert cheese has the following composition:

1. Milk is pasteurized.
2. Bacterial concentrate.
3. Enzyme of animal origin.
4. Salt.
5. Dye.
6. Potassium nitrate.

The product does not contain carbohydrates. Cheese contains a lot of proteins and lipids.

Varieties

Lambert cheese has a fat content of fifty percent. This applies to the classic variety. The manufacturing company also produces other types of cheese - Lamber Creamy and Lamber Tilsiter. The first variety contains 55 percent fat, the second - 45. Most consumers prefer the classic product. However, the creamy version of Lamber cheese, according to customer reviews, although it has a high fat content, has a delicate taste and a soft, pleasant structure.

A variety called "Tilsiter" is preferred by few. She has a specific taste.

Beneficial features

Cheese is a product that contains a large amount of elements such as calcium and phosphorus.

These substances have a beneficial effect on the condition of bones and teeth. The product also contains vitamins of groups A, D, E, B and C. Pantothenic acid, which is part of it, strengthens the immune system, improves metabolism and helps maintain good muscle condition. Vitamin C is an antioxidant, helps to increase the body's resistance to infections, accelerates the treatment of skin lesions. Cheese is useful for both adults and children also because this product helps to improve health during physical and intellectual overload.

Thanks to vitamins A and D, which are contained in it, you can improve the condition of nails, skin and hair.

Possible harm to the product

As you know, if you abuse any food, even healthy, excesses will certainly affect the functioning of the body. Therefore, in everything you need to observe moderation. Including the use of cheese. Of course, it contains a lot of proteins, proteins and other useful substances. However, Lambert cheese contains a lot of lipids. This makes the product unsuitable for the diet of people who are overweight or those who follow their figure. Cheese also contains a lot of salt. In this regard, it should not be often used by those who suffer from headaches, exacerbations of chronic gastrointestinal pathologies, hypertension, diseases of the kidneys and joints. Due to the substances that it contains, the product can provoke sleep disorders. Therefore, it is better to use it in the morning. About Lamber cheese, customer reviews indicate that, since it contains a preservative and dye, some do not dare to give the product to their children. After all, these substances can provoke an allergy in a child.

The product contains an enzyme of animal origin. This makes it unsuitable for the diet of people who are fond of vegetarianism or eat according to the Ayurvedic system.

The use of Lamber cheese in cooking

This product has a mild taste. Due to this property, it can be eaten as an independent meal, as well as in addition to various dishes. Cheese goes well with black bread. This is a healthy and healthy snack that is much better than sweets or hamburgers. Many people claim that they use cheese for making not only sandwiches, but also salads, casseroles, pies, first courses. In grated form, this product is added to pasta, various sauces, omelets.

There are many recipes, following which, you can cook delicious dishes with cheese.

Customer opinions about the product

A few years ago, Lamber cheese was one of the most popular products among Russian consumers. Feedback from many buyers to date indicates that the quality of the product has deteriorated greatly. However, there are consumers who continue to purchase this cheese and are satisfied with its taste and properties. They like the creamy aroma and soft texture of the product, as well as the variety of its varieties.

In addition, cheese can be used to prepare various dishes. And this is another advantage of the product.

Lamber cheese has a high price - from three hundred to five hundred rubles for half a ball. However, many consumers abandoned it not only because of the cost, but also because of significant shortcomings. For example, many are alarmed by a significant deterioration in the quality of the product: too soft texture, bitter aftertaste, the presence palm oil in composition. Consumers believe that this cheese is not worth the money and is unhealthy.

Apparently, due to the fact that the goods began to be bought badly, it is sometimes sold at a discount in stores. At the same time, Lamber cheese has a much lower price - about two hundred and fifty rubles for half a ball.

Lambert is a fine, traditional-tasting cheese. Produced from selected milk of the Altai Territory, with a fat content of 55%. The cheese has a pleasant light yellow color, and throughout the mass contains evenly spaced holes.

The taste of Lambert cheese is very delicate, creamy, moderately salty. The consistency of the cheese is not very dense, but at the same time not soft.

The recipe for Lambert cheese was developed by European cheese makers, based on the time-tested recipes of Altai cheese makers. Modern Lambert cheese is produced in automated production under the constant supervision of specialists.

There are three varieties of Lambert cheeses in the line:

Lamber "Classic" 50% fat

Lamber "Creamy" 55% fat

Lamber "Tilsiter" 45% fat.

Lambert cheese is great as self-catering, and as a component of many recipes. Melted Lambert on pizza, and like a crust on a baked potato, it's just a magical taste experience.

I have been buying this cheese from Wimm-Bill-Dann for several years now. Lamber is sold in a 1 kg head, or packaged in plates in vacuum packed. Of the three types of cheese in my family, Lambert "Classic" is the favorite. Cream cheese seems too fat, and Tilsiter, for an amateur.

The composition of the cheese, of course, contains a variety of preservatives, dyes, and many other not entirely useful chemical additives. Such is our life that everything that is tasty is not entirely safe. I believe that if you use this or that product in moderation, there will be no harm.

When guests arrive cheese slice Lamber flies away instantly. In cutting, the cheese is especially good, it does not crumble, the pieces are even and neat.

Attention all vegetarians! Cheese Lambert contains rennet - absolutely non-vegetarian product. Be careful if the product's ethics come first for you.

I have complete confidence in Wimm-Bill-Dann and enjoy buying their products, including Lambert cheese. I have never come across a product of poor quality. Cheese is always delicious, fresh and fragrant. My little son eats classic Lambert cheese with great pleasure. Sometimes, to improve his appetite, I rub cheese on his potatoes, pasta, and even dumplings. My dog ​​regularly gets small pieces of cheese as a reward and she absolutely loves the taste!

Although I sometimes experiment with other cheeses, I always return to my favorite cheese Lambert!

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