Cheese Starter Culture Penicillium Roqueforti, Type GORGONZOLA Vegan
Penicillium Roqueforti in powder form is used for the traditional production of blue cheese.
This blue cheese culture leads to a weak protein breakdown, which leads to a weaker taste development. It is therefore very suitable for the production of Gorgonzola
For the stronger Roquefort
, use our cheese culture "Penicillium Roqueforti, type Roquefort"
The plantbased cheese must be pricked after about 8 days so that the mold can develop sufficiently. You can simply make little holes in the cheese from the side and from above with a small (clean) needle.
1/2 teaspoon (approx.0.5g) for 1200g raw cashews or 4 liters plantbased milk
Content: approx. 3g
The cultures are best stored frozen at -18 ° C for optimal shelf life. If you make vegan 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).
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: Check the date on the tube
Cheese Starter Culture Penicillium Roqueforti, Type GORGONZOLA
No : Sulfur dioxide and sulfites > 10mg/kg or 10 mg/l
|Guaranteed Shelf Life:
Keeps for at least four months after receipt.
||see product description
|Origin of the primary ingredients