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Penicillium Candidum is the mold responsible for the characteristics of a camembert type of cheese. It is bright white in color and develops some sharp flavors. Meltiness should not be expected when using on plant based proteins.
It works very well with cashew nuts but it is not recommended for other types of beans and nuts.
For a recipe, see our How to make cashew camembert page.
Keep cultures in the freezer (-18ºC) even after open. Shelf life: 12 months.
Ingredients: Maltodextrin, Penicillium camemberti.