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- Sheep50%—
- Goat milk25%—›
- Salt12.5%—›
- Microbial culture6.3%—
- Microbial rennet3.1%—
- Firming agent3.1%—
- E5091.6%—
- Moisture max1.6%—
- Minimum fat in dry matter—
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PASTEURIZED SEMI-SKIMMED SHEEP AND GOAT MILK, SALT, CULTURE, MICROBIAL RENNET, FIRMING AGENT: CALCIUM CHLORIDE. MOISTURE MAX: 67%, MINIMUM FAT IN DRY MATTER: 18%
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Per-ingredient concern · chemical identity, not food safety
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