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Delivery Information during the holiday season
Please make sure to check the availability
of the products ordered!

  • Tuesday, 11. Mai usual shipping day.
  • Wednesday, 12. Mai We ship ONLY DRY products!
  • Thursday, 13. Mai We are closed - no shipping

Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan


  • Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
  • Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
CHF 15.50
 
  • Available immediately!
    >15 available immediately

Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan

White mould culture for the production of soft cheese (Camembert, Brie...)

Afficher tous les produits de Produced for fabulous!
General Vegan Label
NON GMO
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


Available immediately!
>15 available immediately