Ingredients : non-fat pasteurized primary cheese, 60% fat cream,
sunflower oil, wheat starch powder, colorless whey powder,
sodium diphosphate, sodium citrate = ISN 331,
non-fat dry milk, refined salt for food industry, 0.7 %
potassium sorbate = 202 INS, natural edible color
. INS: 160 bii annatto and INS: aii 160 beta-carotene
daily intake of sorbate is 3000 ppm,
the limit of intake of beta-carotene is 0-5 kg/mg bw.
Fat content in dry matter: at least 30%,
protein content: at least 17%

Defrost the package at room temperature 2 hours before use for more flavor and elasticity of the cheese. The remaining cheese should be kept in plastic in the package so that it does not lose its moisture.

 

Globally, Mozzarella is the most popular pizza cheese. However, it has been estimated that in the United States only 30% of all pizza cheese used is actual Mozzarella. Provolone is the second most popular one. Cheddar may be mixed with Mozzarella to preserve chewiness.
Cheese – go traditional with a generous portion of mozzarella, or mix things up with cheddar or parmesan. Protein – try adding shredded chicken, cooked mince, pulled pork, spicy sausage, bacon, crispy tofu or even a fried egg.