Goat cheese bathed in red wine: pasteurized goat's milk, salt, calcium chloride, microbiological rennet and cheese cultures, rind bathed in red wine. Iberico semicured cheese: pasteurized cow's milk, sheep's milk, goat's milk, salt, calcium chloride, animal rennet, cheese cultures and preservative: lysozyme (from egg). Manchego cheese pdo 4 months: pasteurized sheep's milk, salt, calcium chloride, animal rennet and cheese cultures.
Eggs, milk, sulfites