Tabla de quesos nacionales

Queso de Mezcla Semicurado 50.8% , sheep 20.0% , goat 15.0% , salt 4.8% , rennet 3.3% , E509 2.4% , lactic ferments 1.9% , Corteza no comestible 1.5% , E235 1.2% , E153 1.0% , Queso de Cabra Semicurado 0.9% , salt 0.7% , rennet 0.7% , lactic ferments 0.6% , E1105 0.5% , coayuvantes 0.5% , sheep's-milk cheese 0.4% , salt 0.4% , rennet 0.3% , lactic ferments 0.3% , conservador e1105 0.3% , Corteza no comestible 0.3% , E235 0.3% , Queso de Mezcla Viejo Tostado 0.2% , sheep 20.0% , goat 15.0% , salt 0.2% , rennet 0.2% , lactic ferments 0.2% , Tratamiento de superficie 0.2% , E202 0.2% , E203 0.1% , E235 0.1% , E150d 0.1% , Queso de Mezcla Viejo 0.1% , sheep 15.0% , goat 5.0% , salt 0.1% , rennet 0.1% , lactic ferments 0.1% , E509 0.1% , conservador e1105 0.1% , Corteza no comestible 0.1% , E235 0.1% , E172 0.1% , Queso de Oveja Añejo 0.1% , rennet 0.1% , salt 0.1% , lactic ferments 0.1% , E252 0.1% , E1105 0.1% , Recubrimiento 0.1% , E202 0.1% , E235 0.1% , E172 0.1%

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