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- Raw milk60%—
- Salt20%—›
- Lactic ferments10%—
- Microbial coagulating enzyme5%—
- Durch natürliche Reifung laktosefrei5%—
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Rohmilch, Salz, Käsereikulturen (enthalten Milch), mikrobieller Labaustauschstoff. Durch natürliche Reifung laktosefrei.
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Per-ingredient concern · chemical identity, not food safety
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