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Measures: For a wash solution, make a 200ml of brine (2% salt) and add 1/8 tsp of the cultures. Keep refrigerated for up to 7 days. To create smear, wash two to three times a week and keep the cheese in a ripening container. Enough for about 10L of almond or cashew milk or 20L of brine solution.
Ingredients: Maltodextrin, Brevibacterium Linens.
Keep frozen. Use-by date, 1 year.
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