Blue cheese strong

Penicillium roqueforti strong

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.

EUR 9,50
Tax incl.

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