Lambert cheese from the Altai region. Lambert cheese composition on the label

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 (Lambert brand) by 40%, and whey by 50%. Silviu Popovici, 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. Until now, debugging was underway, trial batches of cheese were produced. With an increase in capacity, we were able to increase cheese production from 50 to 70 tons per day, processing of raw whey increases from 600 up to 900 tons,” said the head of the plant’s production department, Angelina Kachesova. She clarified that the Altai plant is the only enterprise in the Russian Federation where Lambert cheese is produced.

According to the director of Rubtsovsk dairy production, Yulia Kharevich, about 300 million rubles of the enterprise’s own funds were invested in modernization. With an increase in capacity, the plant will be able to produce up to 24 thousand tons of cheese per year. As the company reported, the cheese produced here occupies 7.4 percent of the entire Russian cheese market. For production, only local raw materials are used - milk is purchased from peasant farms in 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. “The Altai Territory is the leading producer of cheese in Russia. 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,” he said at the opening of the new line head of the region. He also noted that he suggested that the company develop new directions in the region.

“We propose that the company enter the agricultural segment - it makes sense to create part of the raw materials on its own sites. In addition, the company also creates products based on potatoes. About 4.5 thousand tons are produced in the Rubtsovsky district of our region alone. We are ready to supply Altai potatoes to PepsiCo, if the company responds to our proposal, and also provide assistance in creating new production facilities,” said the head of the region.

Rubtsovsky Dairy Plant is one of the largest buyers of raw milk in the Altai Territory. Since 2003, Lambert cheese has been produced here - it accounts for up to 50 percent of the total volume of rennet cheeses produced in the region.

The expansion of production at industry enterprises is ongoing - in 2014, 23 projects for the reconstruction and modernization of existing enterprises were implemented in the amount of 702.95 million rubles. Enterprises investing in production are provided with government support in the form of subsidized interest rates on borrowed loans. The following companies have increased their production capacity: Modest, Prodvizhenie, and Krasnoshchekovsky Dairy Plant.

In total, 37 enterprises are engaged in the production of cheese in the Altai Territory. For this purpose, 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 ranks first 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 was 111.2%. Cheese production increased by 14.6% compared to the same period in 2013. In terms of the quantity 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 thousand tons of cheese and cheese products - this is 10 thousand tons more than in 2013. Nowadays, 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.

Traditional Lambert Cheese, which appeared on the Russian market in 2003, is made from cow's milk from the Altai region, unique in its quality.

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

The manufacturer is the company. Wimm-Bill-Dann, Russia. Currently, this company is owned by the American company PepsiCo. It should be noted that the Lambert cheese production plant is located in the Altai Territory.

An important feature of Lambert is its original round shape, the production technology of which is patented by PepsiCo. Packaging: 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.z. 55%.

Lambert cheese contains:

• pasteurized cow's milk
• bacterial concentrate of mesophilic and thermophilic bacteria CHOOZIT
• milk-clotting enzyme preparation of animal origin CLERICI
• table 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.

Lambert cheese contains no carbohydrates, the protein content accounts for a quarter, 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, has a beneficial effect on the condition of connective tissue, increases the body’s susceptibility to various diseases, and promotes the speedy healing of wounds and skin ulcers.

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

Lambert cheese in cooking

Lambert cheese, like all hard cheeses, is widely used in cooking and goes well with many dishes. Included in

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

Full composition

First of all, its composition can tell about the naturalness of a product. The Lambert cheese label contains all the detailed information. But she can say little to an ignorant person. 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 the best raw material for him could only be Altai milk. Indeed, in this region, cows can graze on huge pastures located in an ecologically clean place. It is meadow herbs that give first the milk and then the cheese a unique taste and aroma. In addition, homemade cheese making has been developed in Altai since ancient times.

But in order for milk to become cheese, coagulation elements are necessary. For production, they use concentrate and Both products are completely natural, but since the rennet is of animal origin, Lambert cheese is not a fully vegetarian product. In addition, it should not be consumed by those who eat according to Ayurveda. To improve the taste and presentation, table salt and natural salt are added to the cheese.

The nutritional value

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

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

Product range

After Lambert cheese appeared on the Russian market in 2003, the manufacturer Wimm-Bill-Damm OJSC decided to add another product under this brand. It was called "Creamy". It is distinguished from classic cheese by a more delicate taste with a subtle aroma of cream. As a result, it has a higher calorie content - 395 kcal.

And relatively recently, another Lambert cheese was offered to customers - Tilsiter. It is also made from Altai milk, but has a characteristic taste specifically for this variety. Unlike the other two, it can only be purchased in 150 gram slices. And this makes it indispensable for serving on the holiday table.

Original packaging

Another highlight of Lambert is its bright packaging. A wheel of cheese (classic and cream) weighing about 1 kg is placed in a vacuum package made of polyethylene. It has a bright yellow or orange color and looks very attractive to the consumer. Because of this packaging, buyers called it “ball”. It is worth remembering that Lambert cheese, the price per head of which can be up to 700 rubles, 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. And all because only natural products are used in its production.

Traditional Lambert Cheese, which appeared on the Russian market in 2003, is made from cow's milk from the Altai region, unique in its quality.

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

The manufacturer is the company. Wimm-Bill-Dann, Russia. Currently, this company is owned by the American company PepsiCo. It should be noted that the Lambert cheese production plant is located in the Altai Territory.

An important feature of Lambert is its original round shape, the production technology of which is patented by PepsiCo. Packaging - 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.z. 55%.

Lambert cheese contains:

• pasteurized cow's milk
• bacterial concentrate of mesophilic and thermophilic bacteria CHOOZIT
• milk-clotting enzyme preparation of animal origin CLERICI
• table 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.

Lambert cheese contains no carbohydrates, the protein content accounts for a quarter, 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, has a beneficial effect on the condition of connective tissue, increases the body’s susceptibility to various diseases, and promotes the speedy healing of wounds and skin ulcers.

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

Lambert cheese in cooking

Lambert cheese, like all hard cheeses, is widely used in cooking and goes well with many dishes. Included in the composition is on our website.

The cheese is quite simple for a cheese plate, since it does not have a very pronounced aftertaste, but it is quite possible to eat it in its pure form.

With this semi-hard cheese, it is best to make sandwiches, bake a variety of baked goods, such as casseroles, add to soups and sauces, sprinkle on spaghetti and other pasta, cut or grate into salads.

About the Lambert brand

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

The name “Lambert” sounds European in Russia and inspires buyers’ confidence in the product.

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

“Lambert” is made from milk from the Altai region, known for its high quality and environmental friendliness. Fat content of "Lambert" is 50%.

The delicate creamy taste of Lambert impressed consumers. Already in 2003, the brand received the title “Brand of the Year”. This inspired Wimm-Bill-Dann to develop the brand and a new variety of the product appeared on sale - “Lambert Creamy”, with a fat content of 55% and a more delicate consistency.

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

Taste quality of Lambert cheese
Today, before the New Year, I bought a piece of Lambert cheese in the city of Gatchina at the “Like Cheese in Butter” store. I decided to have some tea in the evening, made a sandwich with cheese, well, I think I’ll savor it now. 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, they advised me to come to them in the morning, they promised to replace it, it’s good that I kept the receipt.

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

Heading
Oh yeah! Lambert is super

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

Faust

Only him!
The cheese is above all praise for its quality and naturalness. "Lambert" is a gourmet's choice. With white wine or snacks, this is a masterpiece! The price is slightly higher than cheap fakes!

Anton

But the price does not change.
Until this summer, the cheese tasted very good. And in appearance - very attractive. Unfortunately, today high quality remains only in appearance. It tasted like the cheese had been replaced. The taste is not stable, it is bitter. It feels a bit too soft to the touch. Where is the delicious cheese that was before? And the price is still high.

Hope

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

Christie

114 mg cholesterol.

Parmesan cheese, 100 g

Contains 26 g fat, 36 g 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.