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- Peperoncino cheese62.5%—
- Soured milk34.4%—
- Enzyme14.1%—›
- Red bell pepper7%—›
- Salt7%—›
- Mild provolone cheese18.8%—
- Cultured pasteurized milk9.4%—
- Enzyme4.7%—›
- Salt4.7%—›
- Cellulose to prevent caking9.4%—
- Natamycin to protect flavor9.4%—
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Peperoncino cheese (cultured milk, enzymes, red pepper, salt), mild provolone cheese (cultured pasteurized milk, enzymes, salt), cellulose to prevent caking, natamycin to protect flavor.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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