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Penicillium roqueforti powder to make vegan blue cheese at home. The strong type has a fast protease rate, promoting a faster flavour development.
Measure: 1/16 teaspoon for every 300g of cashews or 1 litre of plant milk. Enough for about 10kg of raw cashews.
Ingredients: Maltodextrin, Penicillium roqueforti.
Cultured on plant-based ingredients only. No detectable allergens.
Keep frozen. Use-by date, 1 year.
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