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    35mm (approx 1.3"), green, choose from 25 or 250 labels.

    Casein labels are used to mark batch number, date, separation between specific experimental batches, etc. They are made of natural casein so they become part of the rind. There is no adhesive, the whey in the cheese acts as one. Simply place the label on the rind at the first flip, so that the label will press into the surface of the cheese while in the mold.

    Made of a blend of rennet casein, glycerin (from vegetable origin), ethyl alcohol (from vegetable origin), dye (green E141). All components are food grade.