Low-moisture part-skim mozzarella cheese (cultured pasteurized part-skim milk, salt, microbial enzymes), not smoked provolone cheese (cultured pasteurized milk, salt, enzymes), parmesan cheese (cultured pasteurized part-skim milk, salt, enzymes), asiago cheese (cultured pasteurized milk, salt, enzymes), fontina cheese (cultured pasteurized milk, salt, enzymes), romano cheese made with cow's milk (cultured pasteurized milk, salt, enzymes), anti-caking blend (potato starch, tapioca starch, natamycin [a natural mold inhibitor]).
Dairy/milk