Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
CHF 15.50
-
Available immediately!4 available immediately
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
White mould culture for the production of soft cheese (Camembert, Brie...)
Show all products from Produced for fabulous!
Keeps for at least one year after receipt.
All products in our fabulous! Shop are vegan, lactose-free and manufactured without GMO.
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
Penicillium Candidum in powder form for the traditional production of plantbased Soft Cheese like Camembert, Brie...Dosage: 1/2 teaspoon (approx.0.5g) on 500g raw cashew nuts.
Content: approx. 3g
Storage:
The cultures are best stored frozen at -18 ° C for optimal shelf life. If you make cheese, take as much as you need from the freezer and then put the tube back in the freezer. However, this is not a classic cooling product, but a dry product. Higher temperatures during transportation are therefore not a problem (there is no cold chain).
Durability:
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: See date stamp
Ingredients
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERTAllergy information
No : Sulfur dioxide and sulfites > 10mg/kg or 10 mg/l
Product Details
| Guaranteed Shelf Life: | 365 days Keeps for at least one year after receipt. |
| Chilled product | No |
| Storage | see product description |
| Origin | Austria (AT) |
European Manufacturer
Produced for fabulous!
Available immediately!
4 available immediately