Citric acid and salts - Import export

Pasteurized sheep milk, black truffle paté (Champignon Mushrooms (Agaricus Bisporus), (Boletus Edulis and relative group), sunflower oil, black truffle (Tuber Aestivum Vitt), salt, pepper, sugar, bouilion granules ( sea salt, yeast extract, brown sugar, spice extract, caramelized sugar, maltodextrin, palm fat, turmeric ) dextrose, potato starch, yeast extract, spices (onion, mace, garlic and curcuma, tomato powder ) black truffle, flavor enhancer, Acidity regulator( citric acid), antioxidant ( ascorbic acid).), salt, calcium chloride, rennet, lactic ferment, Preservatives: lysozyme (derived from egg), Natamycin on the rind. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of the truffle. Color: Pale yellow with black veins of truffle paste. Consistency: Hard Remove the cheese rind before the consumption.