Cheese "Lambert": composition, producer and other secrets

Perhaps, one of the most delicious dairy products is cheese. It can not only be just a snack, but also add to various dishes. And in the end get something very tasty, which would be impossible without cheese. Today on the shelves you can find many imported and domestic varieties. But one deserves special attention - this is the cheese "Lambert." A delicate taste and a bright aroma will not leave anyone indifferent. But where is it produced? And how natural is it?

Full composition

First of all, the naturalness of the product can be said by its composition. The label of "Lambert" cheese lists all the details. But she can not say much to an ignorant person. Why all this is added to the cheese? And is not there "chemistry" among them? So, what is the cheese "Lambert" made of?

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

But that the milk can become cheese, coagulating elements are necessary. For production, a concentrate of lactic acid bacteria and rennet enzyme is used. Both products are completely natural, but since the abomasum is of animal origin, the Lambert cheese is not a fully vegetarian product. In addition, it can not be eaten by anyone who eats on Ayurveda. To improve the taste and presentation of cheese, calcium chloride, sodium chloride and natural annato dye are added to the cheese .

The nutritional value

Like any other cheese, "Lambert" has high nutritional qualities. 100 grams of the product accounts for 357 kcal. In fact, from black bread and it can turn out quite a full snack, and also useful (in contrast to pastries and fast food). After all, the cheese does not contain a gram of carbohydrates and is great for a carbohydrate diet.

However, they should not be abused, as excessive amounts may lead to obesity and diseases that match it. For 100 grams of product you have 30 grams of fat and 24 grams of protein. And, of course, it should not be eaten by people suffering from lactase deficiency. In the rest, moderate consumption will help to improve the general condition of hair, nails and skin due to the high content of calcium in it.

Range of products

After the Lambert cheese appeared on the Russian market in 2003, the manufacturer of Wimm-Bill-Damme decided to add another product under this brand. It was called "Creamy". From the classic cheese it is distinguished by a more delicate taste with a delicate aroma of cream. As a consequence, it has a higher caloric value - 395 kcal.

And comparatively recently the buyers were offered another cheese "Lambert" - "Tilsiter". It is also made from Altai milk, but it has a distinctive taste for this variety. Unlike the other two, it can be purchased only in a cut of 150 grams. And this makes it irreplaceable for filing on the festive table.

Original packaging

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