Ingredients
cheese 53.8% , milk 23.1% , bacterial culture 11.5% , E509 5.8% , microbial coagulating enzyme 2.9% , E1104 1.4% , brine 0.7% , salt 0.4% , E509 0.2% , E270 0.1% , ingrédients 0.0% , lait partiellement écrémé pasteurise 0.0% , substances bactérie jifices culture anne 0.0%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.