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- Romano cheese60%—
- Pasteurised cow S milk32.5%—
- Microbial culture13.8%—
- Salt6.9%—›
- Enzyme6.9%—›
- Parmigiano reggiano20%—
- Pasteurized part skim cows' milk10%—
- Microbial culture5%—
- Salt2.5%—›
- Enzyme2.5%—›
- Asiago cheese10%—
- Cow S milk5%—
- Microbial culture2.5%—
- Salt1.3%—›
- Enzyme1.3%—›
- Starch5%—›
- Powdered cellulose to prevent5%—
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ROMANO CHEESE (PASTEURIZED COWS' MILK, CULTURE, SALT & ENZYMES), PARMESAN CHEESE (PASTEURIZED PART SKIM COWS' MILK, CULTURE, SALT & ENZYMES), ASIAGO CHEESE (COWS' MILK, CULTURE, SALT & ENZYMES), STARCH AND POWDERED CELLULOSE TO PREVENT.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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