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- Low-Moisture Part-Skim Mozzarella55.6%—
- Provolone22.2%—
- Romano Made From Cow'S Milk11.1%—
- Asiago5.6%—
- Parmigiano reggiano2.8%—
- Pasteurised milk1.4%—
- Lactic ferments0.7%—
- Salt0.3%—›
- Enzyme0.3%—›
- Potato Starch1.4%—›
- E4600.7%—
- E5160.3%—
- E2350.3%—
- Preservative0.3%—
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Low-Moisture Part-Skim Mozzarella, Provolone, Romano Made From Cow'S Milk, Asiago, And Parmesan Cheeses (Pasteurized Milk, Cheese Culture, Salt, Enzymes); Potato Starch, Cellulose Powder, And Calcium Sulfate Added To Prevent Caking, Natamycin (A Natural Mold Inhibitor)
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Per-ingredient concern · chemical identity, not food safety
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