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- Pasteurized manchega sheep's milk99.7%—
- Salt<0.1%—›
- Rennet<0.1%—›
- Lactic ferments<0.1%—
- E509<0.1%—
- Preserving agent<0.1%—
- Lysozyme from eggs<0.1%—
- Egg white<0.1%—›
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Pasteurized manchega sheep's milk, salt, rennet, cheese cultures, calcium chloride. preserving agent: egg lysozyme (from egg whites).
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Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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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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