Semi-hard Lamber cheese is made from natural milk in Altai. It is distinguished by a soft creamy taste, delicate texture and pronounced aroma. And his unusual feature is the original form of release, for which he was nicknamed the "barrel". Cheese is sold only whole and tightly packed due to the natural composition. It will not work to store Lambert cheese outdoors for a long time, and it is eaten quickly, because it is very tasty.

Appearance

Lambert cheese is produced in the original round form. PepsiCo has a patent for its use. The product is packaged in a special colored food film: it protects the cheese from excess moisture and exposure to ultraviolet rays, and also gives the consumer information about the product. The whole cheese head weighs 1 kilogram.

The cheese has a light yellow color and a pronounced pleasant aroma. On the section of the product, a large number of eyes-holes is noticeable - this indicates that its maturation took place under the influence of natural bacteria. So the cheese tastes good.

Production

The first trial brewing of the product took place on August 20, 2003, and it was launched on an industrial scale in September of the same year. The manufacturer of Lambert cheese is the Rubtsovsk Dairy Plant, located in the Altai Territory. In 2001, Wimm-Bill-Dann became the owner of the production of whey and other products.

Later, the production facilities were resold. Today, the brand, production and company belong to the American concern PepsiCo.

Compound

• Pasteurized cow's milk
• Bacterial concentrate of mesophilic and thermophilic bacteria CHOOZIT
• Milk-clotting enzyme preparation of animal origin CLERICI
• Calcium chloride E509
• Food salt
• Natural food coloring E160b

The main component of the composition is natural normalized cow's milk. It is processed with the addition of a milk-clotting enzyme preparation of microbial origin and a bacterial concentrate of thermophilic and mesophilic bacteria.

The product contains a lot of useful substances, for example, calcium, vitamin C, pantothenic acid.

A cheese head contains 3,650 calories. There are 365 calories per 100 grams of product. Cheese will not work to lose weight, but it perfectly satisfies hunger.

Semi-hard Labmer cheese is added to salads and second courses, served as an appetizer. Connoisseurs of premium products combine it with wine. The taste of the product also harmonizes well with any other foods and drinks. Cheese melts well, forming a stretchy crust, so it is also used in baking.

The main distinguishing features of the semi-hard Lambert cheese are a soft, but pronounced creamy taste and natural composition. Today Labmer is a great combination of high quality and pleasant taste.

Beneficial features:

• improves the condition of nails, hair, teeth;
• increases tissue elasticity;
• has an antioxidant effect;
• improves the functioning of the immune system.

Lamber cheese: packaging and price

Order "Lambert cheese semi-hard barrel" in Moscow hypermarkets

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 offered at an inflated price..

• 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 of 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 (can not be called safe, it is better not to abuse).

Personal impressions. The color of Lambert cheese is light yellow. A large number of small eyes-holes are rather randomly distributed over the cheese mass. 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 a 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.

The traditional Lambert cheese, which appeared on the Russian market in 2003, is made from cow's milk of the Altai Territory, unique in its qualities.

This cheese belongs to semi-hard rennet cheese varieties. It has a light yellow color and a unique pronounced creamy taste, aroma and very delicate texture. A large number of small eyes-holes are rather randomly distributed over the cheese mass.

The manufacturer is the company. Wimm-Bill-Dann, Russia. This company is currently owned by the American firm PepsiCo. It should be noted that the plant for the production of Lamber cheese is located in the Altai Territory.

An important feature of "Lambert" is the original round shape, the patent for the production technology of which is held by PepsiCo. Packing - 1.15 kg.

The calorie content of Lambert cheese is 377 kcal per 100 g of product, the mass fraction of fat in dry matter is 50%. There is such a variety of cheese as "Creamy", with m.d.zh. 55%.

In the composition of Lambert cheese:

• pasteurized cow's milk
• bacterial concentrate of mesophilic and thermophilic bacteria CHOOZIT
• milk-clotting enzyme preparation of animal origin CLERICI
• edible salt
• natural food coloring E160b
• preservative potassium nitrate

Useful properties of Lambert cheese

Like any cheese, Lambert contains a huge amount of calcium, which means it improves the condition of teeth, hair, nails and bones.

There are no carbohydrates in Lambert cheese, a quarter of the protein content, the rest belongs to fats. This rennet cheese is very rich in phosphorus. It contains vitamins such as: vitamin A, E, vitamin D, PP, vitamin C, B1, B2, B12, as well as pantothenic acid.

Pantothenic acid, which is found in Lambert cheese, promotes the functioning of the immune system, improves the condition of muscle tissue, increases stress resistance, helps the adrenal glands, and is involved in the reactions of fats and carbohydrates.

And vitamin C has a powerful antioxidant effect, improves the strength of blood vessels, increases their elasticity, favorably affects the state of connective tissue, increases the body's susceptibility to various diseases, promotes the speedy healing of wounds and skin ulcers.

Thanks to the rich content of vitamins, the product helps the body grow and develop, improves brain function and restores strength after heavy physical and mental stress.

Cheese Lambert in cooking

Lambert cheese, like all hard cheeses, is widely used in cooking, combined with many dishes. Included is on our website.

The cheese is quite rustic for a cheese plate, because it has a not too pronounced aftertaste, but it is quite possible to eat it in its pure form.

This semi-hard cheese is perfect for making sandwiches, baking a variety of pastries such as casseroles, adding to soups and sauces, pouring over spaghetti and other pasta, slicing or grating into salads.

About the brand Lambert

Cheese under the brand name "Lamber" was introduced to the market in 2003 by Wimm-Bill-Dann. The manufacturer is the market leader in dairy products in Russia and the CIS countries.

The name "Lamber" sounds European in Russia and inspires confidence in the product among buyers.

"Lamber" is a universal cheese for every day for all family members. It is good both for sandwiches and as an ingredient for cooking various dishes - grated or melted.

Lamber is made from the milk of the Altai Territory, known for its high quality and environmental friendliness. The fat content of Lambert is 50%.

Delicate creamy taste of "Lambert" made an impression on consumers. Already in 2003, the brand received the title of "Brand of the Year". This inspired Wimm-Bill-Dann to develop the brand and a new type of product appeared on sale - "Lamber Creamy", with a fat content of 55% and a more delicate texture.

Vika (July 14, 2016)

Deterioration in quality and increase in price.
In addition to the fact that this cheese has risen sharply in price, now they add the food additive E252 (the use of the additive is categorically contraindicated for children) and annatto dye, which were not there before! I don't buy it anymore :(

Victor (December 30, 2015)

Taste quality of Lambert cheese
Today, before the New Year, I bought a piece of Lambert cheese in the city of Gatchina in the store "Like Cheese in Butter". I decided to have a cup of tea in the evening, made a cheese sandwich, well, I think now I will savor it. And the cheese is bitter, half a year ago I tried Lambert cheese for the first time, the taste was amazing. I called the store where I bought it, explained what the problem was, advised me to drive up to them in the morning, promised to replace it, it’s good that I kept the receipt.

Dmitry (October 30, 2015)

Lambert - excellent taste!
Yes, when it was...excellent taste....even before the sanctions, I preferred to buy Lambert when the store shelves were bursting with choice. And now ... there is only one name left .... tasteless! We don't need this cheese!

piece (October 12, 2014)

header
Oh yeah! lamber super

Delicious, but the price bites
We love this cheese, but the price has recently become high, so we buy this cheese less often now. Very tasty hot sandwiches with it, melts well when heated

Faust

Only he!
Cheese is above all praise for its quality and naturalness. "Lambert" is the gourmet's choice. With white wine or snacks, this is just a masterpiece! The price has a place to be slightly higher than cheap fakes!

Anton

And the price doesn't change.
Until this summer, the cheese tasted very good. Yes, and in appearance - very attractive. Unfortunately, today only the appearance remains of high quality. The cheese tasted like it had been changed. The taste is not stable, bitter. Feels a little too soft to the touch. Where is that delicious cheese that used to be? And the price is still high.

Hope

about the quality of the product
We got acquainted with this cheese recently, but fell in love with it immediately and are now looking for it.

Christie

114 mg cholesterol.

Parmesan cheese, 100 g

Contains 26 g of fat, 36 g of protein.

The amino acid composition is balanced. There is vitamin A, group B, PP, a lot of selenium and zinc. The leader in the amount of calcium - 1184 mg, and sodium - 1602 mg - this is four times more than in Adyghe cheese (a teaspoon of salt).

68 mg cholesterol.

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

"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 occupies 7.4 percent of the entire Russian cheese market. 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 of 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. The production capacities were increased, among other things, by the companies Modest, Prodvizhenie, 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, which is 10,000 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, cheeses of different varieties are different 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, Lamber cheese, according to customer reviews, has an exquisite taste of cream and a soft texture. 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 the product makes it a good option for the 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, yoghurts 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 natural ingredients are used in the production of goods. 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, omelettes.

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 taste, the presence of palm oil in the 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.