The PDF, Microbes Make the Cheese, A Report from the American Academy for Microbiology explains: Cheese is created by orderly successions of
microbial communities that produce compounds responsible for cheese flavor... Each piece of cheese
contains as many as 10,000,000,000 or 10 billion microbes... The added starter
cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese matrix.
Cooked kale and ricotta ravioli (ricotta cheese [whey, skim milk, vinegar, xanthin gum], water, whole wheat flour, durum semolina, kale [kale, sunflower oil], eggs, dehydrated potatoes, salt, black pepper, garlic, nutmeg), tomatoes (tomatoes, sea salt, citric acid), mozzarella cheese (part skimmed milk, bacterial
culture, salt, calcium chloride,
microbial enzyme), water, sunflower oil, butternut squash, kale,
contains less than 2 % of basil, garlic puree (garlic, water), organic black pepper, parsley, red wine vinegar, rice starch, xanthan gum.