November 28, 2014

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 the 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. For production, a concentrate of lactic acid bacteria and rennet are used. 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, calcium chloride, table salt and natural annatto dye are added to the cheese.

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 lactase deficiency. Otherwise, moderate consumption will help improve the overall condition of hair, nails, and skin due to its high calcium content.

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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. And all because only natural products are used in its manufacture.

Source: fb.ru

Actual

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.

On November 24, the Rosselkhoznadzor for the Altai Territory and the Republic of Altai published the results of inspections carried out at the Rubtsovsky Dairy Plant. It turned out that Lamber cheese, which is produced at this enterprise, does not meet the quality requirements. Moreover, as noted by the department, the violation was detected again. As a result, the regulatory authority has introduced restrictive measures for these products. How could this happen, is there a dairy plant's wine in it and will it be able to sell its cheese in Russia, read in our analysis.

Oleg Bogdanov

1 What violations were found at the Rubtsovsk Dairy Plant?

The inspectors found antibiotics of the tetracycline group in Lambert cheese. The department reports: this is not the first case of exceeding the permissible level of this substance in the company's products. After the first time, the Rubtsovsky Dairy Plant was put under enhanced laboratory control, which, in turn, confirmed the violation of veterinary and sanitary requirements. Based on the test protocols in the Register of Enterprises of the Customs Union, "RZM" received the status of "temporarily limited".

2 What does this status mean?

This status prohibits the Rubtsovsky Dairy Plant from supplying cheese to the market of the EAEU member countries. We are talking about Armenia, Kazakhstan, Belarus and Kyrgyzstan. The Rosselkhoznadzor for the Altai Territory explained to the website that the duration of the ban will depend on the actions of the enterprise itself. The department has already held a meeting with the management of the plant. The company began work to prevent the recurrence of a similar situation. As soon as the issue is resolved, the "temporarily restricted" status will be removed.

Oleg Bogdanov

3 Will Lamber cheese be banned in Russia?

The Rosselkhoznadzor informed the Veterinary Administration of the Altai Territory that an antibiotic was found in Lamber cheese. It has the right to restrict the movement of products of enterprises with the status of “temporarily restricted” across Russia. The agency also notified the veterinary department of the need to conduct regional monitoring of the safety of products produced at the Rubtsovsk Dairy Plant. It is not yet known whether the veterinary service will restrict the transportation of Lambert cheese. It was not possible to get a comment on this promptly.

4 How could antibiotics get into the cheese?

As Alexander Mayorov, director of the Siberian Research Institute of Cheese Making, explained on the site, such situations at dairy enterprises are possible due to an error at the stage of acceptance of raw materials. According to the rules, incoming milk is checked for antibiotics once every 10 days. At the same time, the supplier is obliged to notify the processor if animals were vaccinated at the livestock complex using antibiotic preparations. According to Alexander Mayorov, the plant is definitely not interested in the supply of such milk. Raw materials containing an antibiotic may not curdle to the desired consistency during the cheese making process.

5 What do the owners of the company think about this?

PepsiCo Russia, Ukraine, CIS and Central Europe vice president for corporate relations Sergey Glushkov told Interfax that the company received a letter from Rosselkhoznadzor about the detection of tetracycline group antibiotics in a sample of Lamber cheese. Measures were immediately taken: the plant blocked this batch of products in the warehouse and conducted research in three independent accredited laboratories, including a laboratory subordinate to Rospotrebnadzor.

According to Glushkov, studies have confirmed the absence of antibiotics. PepsiCo Russia does not consider the department's actions legal and justified "neither in terms of decisions made, nor in terms of published information." The company does not exclude the possibility of applying to law enforcement agencies and the court.

Oleg Bogdanov

6 Were there any complaints about the quality of Lamber cheese before?

In March 2016, claims were already made against the Rubtsovsky Dairy Plant regarding the quality of its products. Then the territorial committees for the protection of consumer rights of the Ministry of National Economy of Kazakhstan checked 337 samples of dairy products. Some of them turned out to be in violation of technical regulations and safety requirements. So, in the city of Astana, according to the results of a study of samples taken in the Magnum supermarket, bacteria of the Escherichia coli group were found in Lamber cheese. Products were withdrawn both from stores and from suppliers' warehouses. Then the PepsiCo Russia website reported that the Kazakh side is not the first time "makes defamatory statements unsupported by anything."

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 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

ale

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 choice of a gourmet. 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

best cheese
I ate different types of cheeses, but it was "Lamber" that I remember most of all, since its taste is delicate, creamy and it is suitable both for a sandwich and can be grated.

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