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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...)

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General Vegan Label
NON GMO
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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