Perhaps one of the most delicious dairy products is cheese. You can not only eat it just like a bite, but also add it to various dishes. And in the end, to get something very tasty, which would be simply impossible without cheese. Today on the shelves you can find many imported and domestic varieties. But one deserves special attention - this is the 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, the composition can tell about the naturalness of a product. The label "Lambert" contains all the detailed information. But she can say little to an ignorant person. Why is all this added to cheese? And aren't there any “chemistry” among them? So what is Lambert cheese made of?
The manufacturer decided that only Altai milk could be 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 grasses that first give milk, and then cheese, a unique taste and aroma. In addition, Altai has long developed homemade cheese making.
But for milk to become cheese, coagulation 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, Lamber cheese is not a fully vegetarian product. Moreover, it should not be eaten by those who eat Ayurveda. To improve the taste and presentation, calcium chloride, table salt and the natural dye of annatto 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 turn out to be quite a full snack, and it’s also useful (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, they should not be abused, as an excess can lead to obesity and related diseases over time. For 100 grams of the product accounts for 30 grams of fat and 24 grams of protein. And, of course, it should not be eaten by people suffering from lactase deficiency. Otherwise, moderate consumption will help to improve the general condition of hair, nails and skin due to its high calcium content.
Assortment row
After the Lamber cheese appeared on the Russian market in 2003, the manufacturer of Wimm-Bill-Damm decided to add another product under this brand. He got the name "Creamy". It differs from classical cheese in a more delicate taste with a delicate aroma of cream. As a result, it has a higher calorie content - 395 kcal.
And relatively recently, another Lambert cheese, Tilsiter, was offered to customers. 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 the "Lambert" is the bright packaging. A head of cheese (classic and creamy) weighing about 1 kg is placed in a vacuum packaging made of polyethylene. It has a bright yellow or orange color and looks very attractive to the consumer. Because of this packaging, its buyers produced a "ball". It is worth remembering that the Lamber 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 in its manufacture only natural products are used.