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- Mascarpone60%—
- 99‚9 crème pasteurisée59.9%—
- Acid0.1%—›
- E3300.1%—
- Gorgonzola40%—
- Milk39.2%—›
- Lactic ferments0.6%—
- Set<0.1%—
- Rennet<0.1%—›
- Moisissures sélectionnées du genre penicillium—
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60 % Mascarpone (99,9 crème pasteurisée (Lait), 0,1 % acidifiant : acide citrique), 40 % Gorgonzola AOP (98,26 % lait pasteurisé, 1,5 % ferments lactiques, 0,21 % set, 0,2 % présure, 0,01 % moisissures sélectionnées du genre penicillium).
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