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
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).
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: See date stamp