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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 can also be used for other types of beans and nuts.
One tube is enough for about 10kg cashews.
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.
All cultures are grown on plant-based ingredients.
*May contain traces of milk as it's processed in a factory that also process dairy. Contact us for an alternative culture without traces.