Pasteurized MILK , salt, starter culture, microbiological rennet, color (E160(ii)).
- Maito
- Last Processing: Denmark
- Milking: Denmark
- E160b Annatto, bixin, norbixin
Formation: Individually formed slices
Origin of Cheese: France - west - bretagne
Arla Oy
Kotkatie 34 01150 Söderkulla