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- Fromage à pâte pressée non cuite49%—
- Cow S milk49%—
- Salt25.5%—›
- Lactic ferments12.8%—
- Microbial coagulating enzyme6.4%—
- Emmental6.4%—
- Fromage à pâte pressée cuite6.4%—
- Cow S milk—
- Salt—›
- Lactic ferments—
- Microbial coagulating enzyme—
- Anti caking agent—
- Potato starch—›
- Élaboré à partir de lait—
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Fromage à pâte pressée non cuite 49% minimum : LAIT de vache pasteurisé, sel, ferments lactiques, coagulant microbien. Emmental (fromage à pâte pressée cuite) 49% minimum : LAIT de vache pasteurisé, sel, ferments lactiques, coagulant microbien. Antimottant : fécule de pomme de terre 2% maximum.Élaboré à partir de lait origine UE.
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