Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
CHF 15.50
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Available immediately!
10 available immediately
Cheese Starter Culture Penicillium Candidum, Type CAMEMBERT Vegan
White mould culture for the production of soft cheese (Camembert, Brie...)
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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!
10 available immediately