Penicillium roqueforti powder to make vegan blue cheese at home. The strong type has a fast protease rate, promoting a faster flavour development.
Enough for about 10kg of raw cashews.
To measure the culture, use the tip of a small fork of powder for every 300g of cashews or 1 litre of plant milk.
Ingredients: Maltodextrin, Penicillium roqueforti.
Keep frozen. Use by date, 1 year.
Cultured on plant-based ingredients only. No detectable allergens.