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4 Quesos
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Queso cremoso (leche pasteurizada, cultivos de bacterias lácticas, cloruro de sodio, cloruro de calcio, cuajo); agua; crema de leche; queso Cheddar; queso Fontina; queso Reggianito, almidón de maiz; Emulsionante (ortofosfato de sodio, polifosfato de sodio); Estabilizante (carragenina); Colorante (rocú); Conservante (sorbato de potasio); Saborizante (aroma queso).
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