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- Low-moisture part-skim mozzarella cheese66.7%—
- Pasteurized semi skimmed milk37.5%—
- Lactic ferments14.6%—
- Salt1.3%—›
- Enzyme13.3%—›
- Microbial coagulating enzyme13.3%—
- Parmigiano reggiano16.7%—
- Pasteurized semi skimmed milk8.3%—
- Lactic ferments4.2%—
- Salt1.3%—›
- Enzyme2.9%—›
- Microbial coagulating enzyme2.9%—
- Anti-caking agent16.7%—
- Potato starch8.3%—›
- Corn starch4.2%—›
- E460ii2.1%—
- E2352.1%—
- Preservative2.1%—
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Low-moisture part-skim mozzarella cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes [microbial]), parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes [microbial]), anti-caking agent (potato starch, corn starch, powdered cellulose, natamycin [a natural mold inhibitor]).
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