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- Low Moisture Mozzarella Cheese60%—
- Pasteurised milk32%—
- Cream14%—›
- Lactic ferments7%—
- Salt0.9%—›
- Enzyme6.1%—›
- Potato Starch20%—›
- Anti caking agent20%—
- E460ii10%—
- Anti caking agent10%—
- E2355%—
- Preservative5%—
- Sargento uses cookios Plar5%—
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Low Moisture Mozzarella Cheese (Pasteurized Milk, Pasteurized Cream, Cheese Culture, Salt, Enzymes), Potato Starch (To Prevent Caking), Powdered Cellulose (To Prevent Caking), Natamycin (A Natural Mold Inhibitor). Sargento uses cookios Plar
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